"This Mexican seafood spot attached to Thalia Hall is from the chefs behind Obelix and Taqueria Chingon, two of Chicago's best restaurants. As with those places, there’s no strategy required for a successful meal at Mariscos San Pedro—although it ideally includes something from their wood-fired oven. Treat the menu like a dartboard, and whether you land on a tostada, a smoky bacon-wrapped octopus Sonoran dog, or tacos with striking, squid ink-dyed soft shell crab served on housemade tortillas, it’s a bullseye. This seafood party is busy, so make a reservation before stopping by." - adrian kane, alyssa reyes, veda kilaru, john ringor
Veda Kilaru