Don Pez Taco Cantina

"What started as a humble festival taco stand is now a Lincoln Park spot. Known for crisp, perfectly battered fish tacos, Don Pez has earned its place in Chicago’s fish taco scene. But don’t sleep on the breakfast tacos. Served in corn tortillas (or flour if you prefer), they keep it simple here: bacon and eggs or chorizo and eggs. There’s also a veggie option, and they usually have brunch specials." - Brenda Storch

"Like many other Chicago taco favorites, Don Pez started as a mobile food vendor mainly serving during festivals. Unable to work during the pandemic, owner and cook Julián Almanza decided to open his Lincoln Park restaurant in August 2020. But unlike many taqueros, Almanza was born in Montana. Born to a Mexican family, he fell in love with the flavors of the Pacific Northwest during a long stint in California.  The menu he has brought to Chicago highlights both his heritage, his upbringing, and his desire to make others happy through food. His menu features a variety of taco options, of which the fish ones take the center stage. Their preparation balances the flavors and the batter-to-protein ratio.  Served with house-made tartar sauce, sweet cabbage, and pickled habanero, fish tacos are “a little sweet, a little spicy and a lot of tasty. Not to miss is the lobster taco, and notably new on the menu is a memorable swordfish torta." - Brenda Storch, Serena Maria Daniels

"Born in Montana to a Mexican family, chef and owner Julián Almanza partnered with bartender Nadia Vizcarra to open the Lincoln Park restaurant during the pandemic.  The team created a menu that showcases Almanza’s unique upbringing and love for the flavors of the Pacific Northwest. The small eatery is seafood-forward, but offers a variety of options ranging from ceviche to quesabirrias and several taco choices (do not pass up the lobster taco). But it is the Baja-style fish tacos that steal the show. Served with a house-made tartar sauce, sweet cabbage, and pickled habanero, they pack many flavors and textures. According to Almanza: “It’s not as easy as it sounds, and you can easily mess up something fried by battering it too much or not enough.” Notably new on the menu is a swordfish torta.  The restaurant offers a weekend brunch featuring anything from avocado toast and quesadillas to chilaquiles and the northwestern huckleberry in pancakes and several beverages." - Brenda Storch, Eater Staff