This vibrant neighborhood gem serves up mouthwatering Mexican classics like tacos and burritos, complemented by cool cocktails and a lively atmosphere.
"Chef Stephen Sandoval’s (Suenos) freewheeling Baja Med cocktail bar in West Town comes into full flower when its patio is open and buzzing with patrons slurping boozy festive drinks available by the glass and pitcher. The outdoor space is modest in size but provides a great perch for those seeking tacos, ceviches, and bottomless mimosas at its weekend brunch." - Naomi Waxman
"Happy Hour deals, flatscreen TVs, and being open until 2am sell the illusion of Diego being like any other Chicago bar. But things like crispy tostadas topped with spicy macaroni and shrimp salad, or yellowfin and avocado say otherwise. There are plenty of tasty tacos on the menu too, and despite primarily being a seafood spot, some of the best food here is meat-based. Case in point: a thick burger so smoky and juicy, it's singlehandedly doing its part to end the smashburger trend. Add in an excellent Cali-style steak burrito, and Diego is a wealth of beef-based riches." - adrian kane, veda kilaru, john ringor, nick allen
"At Diego, chef Stephen Sandoval channels his San Diego upbringing into a menu inspired by the vibrant street food scenes of Baja California. The result? A spot that invites you to kick back with a taco in one hand and a cold drink in the other. During the weekend, the party starts (or keeps going) with a brunch menu featuring breakfast tacos, served two per order in soft corn tortillas loaded with eggs, bacon, and a smoky, mildly spicy salsa macha. A bright green salsa is also included, for extra heat if you’re up for it." - Brenda Storch
"A more casual restaurant compared to Sueños, offering menu items like asado fries and shrimp gobanador taco. Opened by Stephen Sandoval in West Town." - Ashok Selvam
"Known for his pop-up at Soho House, chef Stephen Sandoval channels his San Diego upbringing into a menu inspired by the street food scenes of Ensenada, Tijuana, and their coastal cousins. The result is a celebration of their ingenuity, scrappy charm, and complex cultural influences. With its lights on well into the night, the restaurant offers a short taco menu, including fish tacos and the increasingly popular taco gobernador — a Sinaloan delicacy made with cheese and shrimp. The tacos dorados might pack potatoes instead of fish, but they’re anything but forgettable. For the night owls, the all-terrain tacos de canasta stuffed with potatoes, cheese, and salsa cruda keep the party going until 2 a.m. Diego serves brunch on the weekends, dishing out an elusive breakfast taco (at least in Chicago) with eggs, bacon, and the complex salsa macha." - Brenda Storch, Serena Maria Daniels
