Tepalcates
Mexican restaurant · Roscoe Village ·
Quesabirrias, pulpo, carne su jugo, horchata
Quesabirrias, pulpo, carne su jugo, horchata
"Lines form at this casual, family-run Roscoe Village restaurant, where co-owner José Correa said, “Anything this good is worth the wait.” Since moving from a spot in Belmont Cragin in 2023, it has already expanded into a second dining area. You order at the counter, food comes to your table, and the check arrives at the end; expect sturdy, chewy tortillas and freshly fried chips. You’re here for the lomo tacos—rib-eye with onions and grilled jalapeños—an approach that surged in U.S. popularity after Mexico City’s El Califa de León earned a Michelin star for the taco made with thinly sliced gaonera; the thin, flat cut delivers a higher flavor-to-surface ratio and a more tender bite, and the grilled jalapeños add a kick. Also order the suadero, prepared here with brisket and served con copia (a second tortilla) and a “jardín” of cilantro and onion. The carne en su jugo, a caldo from Jalisco packed with meat, beans, bacon, and radishes, comes in a portion large enough to share and arrives with four salsas—try as many as you can if you can tolerate heat—while the guava agua fresca pairs well with anything spicy. Broken pieces of pottery integrated into the walls and furniture allude to the restaurant’s name, and to beat the lines it’s best to arrive early, ahead of the noon lunch crowds Sunday through Tuesday." - Brenda Storch
"Los Tepalcates, a bright and welcoming family-run spot, offers well-known dishes like asada and suadero, along with regional specialties such as the tender and flavorful cochinita pibil made with pulled marinated pork, and purple onion. There’s also a standout taco gobernador — an irresistible mix of cheese, shrimp, and poblano peppers. Los Tepalcates also serves an agua de guayaba — a guava agua fresca. With a sweet, tangy blast, the drink is a perfect match for anything with a kick. Beyond the food offerings, the exceptional hospitality truly sets Los Tepalcates apart. With their personal touch and genuine warmth, the Correa siblings — José, Roberto, and Mane — make every visit more memorable than the last." - Brenda Storch, Serena Maria Daniels
"The charismatic owner at this casual Mexican place will inevitably pitch you on the food when you walk in. Fortunately, it lives up to the owner's enthusiasm—Tepalcates' housemade horchata, zesty shrimp tacos, cheesy quesabirria, and carne su jugo with a broth we wish came in a Big Gulp cup are all excellent. On weekends, the small space fills up quickly with Roscoe Villagers, but it's a little easier to snag a table with friends and a six-pack (they’re BYOB) during the middle of the week." - john ringor
"When you walk into this Mexican restaurant in Roscoe Village, the owner will inevitably pitch you on the restaurant's food. There will be phone photos and maybe even a few agua fresca samples. And all of this charisma is warranted—the tacos, savory carne en su jugo, and quesabirria at this small casual spot are, in fact, fantastic. So much so that you might even forget your old coworker is on round six of bringing up the one time they were employee of the week." - adrian kane, john ringor
"When you walk into this Mexican restaurant in Roscoe Village, the owner will inevitably pitch you on the restaurant's food. And he's got so much charisma (and phone photos and aguas frescas samples), he could convince someone to buy a decrepit used car with no wheels. Fortunately, the food lives up to the owner's enthusiasm—Tepalcates' housemade horchata, zesty shrimp tacos, cheesy quesabirria, and carne su jugo with a broth we wish came in a Big Gulp cup are all excellent. Which is probably why, on weekends, the small space fills up quickly with Roscoe Villagers, and there might be a line to order at the counter. It's a little easier to snag a table with friends and a six-pack (they’re BYOB) during the middle of the week, though." - John Ringor
