El Habanero

"The tortilla from El Habanero in Logan Square is a textural paradox—it’s somehow perfectly crispy yet still very fluffy. But we won’t question the burrito sorcery behind it, especially when the juicy chunks of steak inside are cooked and seasoned so well. It might be a little heavy-handed on the lettuce, but we can’t deny its crunchiness. And though this burrito doesn’t come with official directions, definitely slather their thick, garlicky tomato salsa after each bite." - john ringor, veda kilaru, nick allen, adrian kane

"For some of the city’s best pambazos and burritos, head to this casual Mexican spot. The burritos manage to be simultaneously crispy and fluffy at the same time, a delicious paradox especially when juicy asada and crisp onions and tomatoes are thrown into the mix. And though eating their pambazo might permanently stain your fingers red (which may lead to some fearful glances on the street), the peppery guajillo-soaked bread and salty chorizo and potatoes are worth it. Just remember to hit the ATM before grabbing a table in El Habanero's small dining room (they’re cash-only), and make sure to get their excellent, cinnamony horchata." - adrian kane, john ringor, veda kilaru

"Head to this casual Mexican spot in Logan Square for some of the city’s best pambazos and burritos. Their burritos somehow manage to be simultaneously crispy and fluffy at the same time, a delicious paradox especially when juicy asada and crisp onions and tomatoes are thrown into the mix. And although your fingers may permanently be stained red after eating their pambazo (and may lead to some fearful glances on the street), the peppery guajillo-soaked bread and salty chorizo and potatoes are worth it. Just remember to hit the ATM before grabbing a table in El Habanero's small dining room (they’re cash-only), and make sure to get their excellent, cinnamony horchata." - John Ringor

"This pambazo is street food royalty, made using a soft bread roll that is dipped in a red guajillo pepper sauce, is usually stuffed with potatoes, and lightly fried. These sandwiches are standouts at El Habanero where it’s obvious that chef and co-owner Enrique Lara draws inspiration from his native Mexico City. His menu boasts a few staples — think tacos, sopes, huaraches, enchiladas, and chilaquiles (give the green ones a shot). The pambazos truly steal the show by packing a punch with stuffing options that include potatoes and chorizo, steak, chicken, or plain potatoes with avocado. The best part is chef Lara is willing to adjust to customer preferences (he has made pambazos with tilapia and even chiles rellenos). And when the plate comes out, it’s piled high with lettuce, sour cream, and cotija cheese. The team at El Habanero recently added mole enchiladas to the menu." - Brenda Storch, Eater Staff

"At this Logan Square eatery, patrons can enjoy Guanajuato-style pozole. Tomatillo and jalapeños give color, flavor, and consistency to a broth topped with chicken, lettuce, chopped onion, oregano, and chilies. According to co-owner Lorena Ramírez, some of her clients (who hail from as far away as Wisconsin and Indiana) have learned how to eat Guerrero-style pozole and bring pork rinds to add to their food.  For added posada vibes, the eatery will toast its clients with a cup of the holiday fruit drink known as ponche on December 23rd. El Habanero is cash only, but they do accept Zelle." - Brenda Storch