Huaraches Doña Chio
Mexican restaurant · Magnolia Glen
1547 W Elmdale Ave, Chicago, IL 60660
Highlights
Huaraches, tacos, sopes & mole enchiladas made with masa
Huaraches, tacos, sopes & mole enchiladas made with masa
"The specialty at Huaraches Dona Chio, a tiny spot on a side street in Edgewater, is (unsurprisingly) huaraches. But anything here that involves their housemade masa is delicious—you also want the tacos, sopes, and mole enchiladas. You get to pick your toppings (with options like pastor, steak, or calabaza), plus your salsa (red or green), and there’s really no wrong decision. There are only six tables here, but in the summer they also have a cute side patio which is right next to a park." - adrian kane, john ringor, veda kilaru
"Consider yourself very lucky if you’re in Edgewater because that means you’re close to Huaraches Dona Chio. This tiny spot is one of the best Mexican restaurants in Chicago, and its specialty is, unsurprisingly, huaraches. But anything involving their housemade masa is delicious—like the tacos, sopes, and mole enchiladas. You get to pick your toppings (with options like pastor, steak, or calabaza), plus your salsa (red or green), and everything is fantastic. There are only six tables here, but in the summer, they also have a cute side patio, which is right next to a park." - adrian kane, john ringor
"Huaraches Dona Chio is a tiny cash-only spot on a side street in Edgewater. Unsurprisingly, the specialty here is huaraches, but anything that involves their housemade masa is delicious, including their tacos. Everything is so well prepared that there’s no wrong decision, whether you order pastor, tinga, calabaza, or lengua. It all goes perfectly with the soft, chewy, rather large handmade tortillas." - adrian kane, john ringor
"Compared to other burritos on this list, Huarache Doña Chio’s is more welterweight than heavyweight. But don’t underestimate this Edgewater representative. Surprisingly dense, this svelte burrito is loaded with expertly cooked meat, beans, vegetables, avocado, sour cream, and cheese, and packs a flavorful punch. It’s tightly rolled like they outsourced the job to a professional from Macy’s gift-wrapping department, and it’s organized with just the right amount of creaminess, saltiness, and a burst of freshness from diced tomatoes." - john ringor, veda kilaru, nick allen, adrian kane
"The tantalizing sizzling masa aroma that greets customers inside this small and casual eatery will immediately transport them to a corner stall in Mexico City. Doña Chío’s specialty may be huaraches, but you can also transform their delicious guisados (prepared dishes of different varieties) into a taco. Take your pick from one or two guisados like huitlacoche, zucchini blossoms, cactus, and the chipotle-spiced chicken tinga." - Brenda Storch, Serena Maria Daniels
