Jarabe - Taqueria

"Jarabe’s breakfast menu, which is mostly devoted to breakfast tacos, is what put this popular Tri-Taylor spot on the map. Part cafe, part taquería, the team here serves five breakfast tacos built around eggs, with ingredients ranging from bacon and crispy potatoes to skirt steak. There’s also one taco featuring machaca, a dried, shredded, chewy norteño beef staple that’s quietly gaining ground in Chicago. This taco is topped with jalapeños for an added kick.  For those keeping it simple, Jarabe offers a meatless option. Heat options include a salsa made with tomatillos and chile de átbol and one made with jalapeños." - Brenda Storch

"After a fire closed their Pilsen restaurant in 2020, and a short stint serving tacos in a food hall, Jarabe now operates out of a much larger and permanent location on Taylor Street. But you’ll still find wine and cream-colored heirloom corn lining the counter, which is used to make masa for their hand-pressed tortillas. The quesabirria tacos are rich, the burritos are hefty, and their pico de gallo adds brightness and crunchiness. Do yourself a favor and grab a cucumber agua fresca while you’re sitting on their little patio, too." - veda kilaru, adrian kane

"After a fire closed their Pilsen restaurant in 2020, and a short stint serving tacos in a food hall, Jarabe is now operating out of a much larger and permanent location in Little Italy. But you’ll still find wine and cream-colored heirloom corn lining the counter, which is used to make masa for their hand-pressed tortillas. The quesabirria tacos are rich, and their pico de gallo adds a brightly flavored crunch. Do yourself a favor and grab a cucumber agua fresca while you’re here, too. You’ll be happy you did." - adrian kane, veda kilaru, john ringor, jessica rome

"Jarabe, one of Chicago's premier taquerias, is reopening at a new location after a fire burned down its original spot. The new venue will be larger, with indoor seating for about 40 people and a patio for 20-25. The owners, brothers Teddy and Alexis Vejar, plan to expand the menu and take the cultural experience to the next level. The taqueria previously operated from a food truck and had a location at 749 S. Western Avenue." - Ashok Selvam

"After a fire closed their Pilsen restaurant last summer, Jarabe is now operating out of Dr. Murphy’s Food Hall. But you’ll still find wine and cream-colored heirloom corn lining the counter, which is used to make masa for their hand-pressed tortillas. The quesabirria tacos are rich, and their escabeche adds a brightly flavored crunch. Do yourself a favor and grab a few of their cochinita pibil tacos and a cucumber agua fresca while you’re here, too. You’ll be happy you did." - Jessica Rome