Eating BIG in Joliet

Eating like a local:
Regional food specialties
- Eating and Exploring the City of Steel

So I finally have enough stops in my Joliet folder to make an ‘Eating Big in Joliet’ post which I’m posting this week. For those of you wondering what the hell there is to do in Joliet well I’m not going to debate you on that but I’ve found myself down this way now and then for a variety of reasons including going to The Old Joliet Prison famous for its appearance in The Blues Brothers. I’ve also gone down there to visit the historic Joliet Iron Works site which was once the second largest steel mill in the United States and well worth spending a couple hours at. It ceased to exist in the 1980’s before the Forest Preserve District of Will County purchased the property in the 1990’s as a way of preserving a piece of history. There’s also The Midewin National Tallgrass Prairie which was established in 1996 on the former Joliet Arsenal and is the first national tallgrass prairie in the country. It’s a cool place to hike, ride a bike, and maybe eye a semi wild bison or two. They were reintroduced to the landscape in 2015 as a prairie restoration experiment and it seems to be doing well though I heard some of its funding was cut by DOGE even though that whole stunt spent more than it saved. But all of these things can make for a fun daytrip if you’re looking to get out of the house and enjoy Illinois. But you’ll also need somewhere to eat and that’s where this report may come in handy. Please note that there won’t be a trip to Merichka's Restaurant due to the fact I haven’t had a Poor Boy steak sandwich there since I last posted about them HERE. Also it appears as though Andy & Sophie’s is still open but from what I heard Andy is no longer there as he and his wife Sophie sold and retired. One last note: it looks like the old downtown Joliet legend Chicken-N-Spice is closed for good. 

Pics from Midewin National Tallgrass Prairie 
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Home Cut Donuts

Every city with a similar stature to Joliet seems to still have a thriving old school donut shop. Home Cut Donuts is that spot in these parts. They first opened in 1966 and they still stay open for 24 hours a day. I’ve been thru a few times and each time I was there they were frying donuts in the back resulting in a still warm product. Based on my visits these are some of the better donuts in the state. 

Donuts at Home Cut Donuts
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Sabor A Mexico

According to AI approximately 33.5% of the population in Joliet identifies as Hispanic or Latino. This translates to roughly 50,510 people and tons of taco options. Tortilleria Sabor A Mexico is a lowkey one stop spot for all your taco needs. They make and sell thick corn tortillas on site and also package up their made on site salsas and have fillings like Nopalitos a La Mexicana which is cactus prepared with green chile peppers, white onions and red tomatoes. They’ll also make tacos for you right there using their delicious warm corn tortillas. The specialty of the house is a taco with cecina (dry cured beef), refried beans, and cheese and two of them will kill your hunger for the rest of the day. 

Tacos at Sabor A Mexico
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Taqueria Los Paisanos #2

I’m pretty much done with quesabirria but I’ll tell you what, sometimes it really does hit, as was the case with the “Queca Birria” at this 37 year old taqueria in Joliet (though this is their second location). They make birria de res estilo Jerez (beef) and stuff it into a flour tortilla layered with queso and crisp it on a hot flattop before adding a big scoop of guacamole to liven it all up. Damn were these good and so was everything else at Taqueria Los Paisanos including the “Ballenita” which is a fried Gordita stuffed with discada (beef, bacon, ham, chorizo) and topped with lettuce, tomato, sour cream, avocado, and pinto beans. Even the Taco de Arrachera was better than most spots but the real find was the little section of Burritos La Palma on the menu. The bean and cheese tucked into a wafer thin toasted flour tortilla was a pinnacle normally not reached in the Chicagoland area. All the salsas are top shelf too and chips are fried fresh making this one of the top spots to stop and eat in Joliet. 

Lunch at Taqueria Los Paisanos #2
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Nena's Cantina

Back when I was in the video poker machine industry I found myself out in the southwest suburbs fairly often. Lots of old school bars out this way and pretty much all of them have video gaming machines. One of my favorites was this corner tavern located in a totally residential area. The type of place you probably wouldn’t enter (or even know about) if you weren’t from around this way. The interior has since been updated but the menu at Nena’s Cantina remains the same as when it opened in 1983. They have the most unique tacos in town one of which is a creamy pork and beans filling. The other is a steak and potato the latter of which are French fries which is something you see served on tacos in Mexico City now and then. They’re both guisado like in texture and come served on toasted flour tortillas. I don’t know if there’s a Texas connection but both the food and atmosphere here feel like a roadhouse in some Texas border town. Beers are served ice cold and cheap and they have all the big brand Mexican cerveza imports making it a favorite of locals in the area. English is the second language among customers but the daughter who runs it will take very good care of you. 

Tacos at Nena's Cantina
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Joe's Hot Dogs

Joe’s Hot Dogs is a classic Chicago style hot dog stand with an incredible neon sign. Joe was the son of Sicilian immigrants. He grew up on Taylor street where he worked at a hot dog stand before meeting his wife who was from Joliet. They got married and settled in Joliet where Joe and Mary opened a hotdog wagon in front of their home. A few years later, the first Joe’s Hot Dogs stand was built next door and remained open until 1992 with the current location opening in 1964. Joe’s is currently ran by his granddaughter Jill who doesn’t seem to have changed much including the prices. I tried a tamale in a bun which is an old school Chicago food item you don’t see too often anymore. 

Tamale in a Bun at Joe's Hot Dogs
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Hey! Hot Dog

Hey! Hot Dog has been serving up their signature chili dogs, BBQ sandwiches, and homemade root beer since 1959 with their current location having opened in 1978. I stopped in here years ago and decided to return last summer for the first time since then. It’s a drive thru only operation and if you visit toward the end of summer they also have a sweet corn stand as the longtime owner has a farm. The chili sauce used on for the dogs is good. A standard hot dog includes ketchup, mustard, relish and onions but no ketchup for me please. I’m not sure what brand of hot dog they use but I don’t think it’s Vienna Beef but it works well in a traditional way as chili dogs tend to be made with cheaper wieners. 

Hot Dogs at Hey! Hot Dog
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Ace Drive-In

Ace Drive-In is another retro Joliet joint, complete with car-hop service and frosty mugs of homemade root beer to boot. It’s a seasonal operation with a history in the area going back more than 75 years having first appeared in 1949 - the current owners are now in their 42nd season. The original building was actually moved from another location in Joliet to the once vacant farm land where it still sits today. Customers pull in and out all day, some of them in their vintage vehicles, for a variety of items such as their Sliced Beef Poorboy. Sliced Italian roasted beef is placed in a hoagie with a few pepperoncini. It’s a good sandwich but I still prefer an Italian beef. Ace Drive In also does a Cubed Steak Poorboy like the one you’ll find at Mericka’s and other places in the area. For those wondering there’s no connection between a Cubed Steak Poorboy and the Po Boys popular in NOLA and beyond. The only similarities they share is the origin of the name poor boy referring to somebody that can only afford a sandwich. Oh and the Black Cows (root beer with vanilla ice cream) at Ace Drive-In are outstanding.

Sliced Beef Poorboy at Ace Drive-In
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Rax

I’m fascinated by regional fast food, even if it's mostly average, and even more so by forgotten regional fast food. Back in its heyday Rax Roast Beef (originally Jax) had 500+ locations across 38 states. It was born in Springfield, Ohio in 1967 but is now down to just five independent locations with three of them in Ohio, and one each in Kentucky and Joliet. Rax was famous not just for their roast beef but also their throwback baked potato salad bar but it was drive thru only during my visit circa Covid-19. The quality is a step above Arby’s but that’s not saying much. Nonetheless I have a bit of a guilty pleasure for old school roast beef sandwich spots like Rax -  they’re a dying breed. 

Roast Beef Sandwich at Rax
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Maurie's Table

I often get asked if I ever eat at places that I don't like and of course I do - but not all that often. When you’ve been to as many restaurants as I have you develop a knack for finding the good ones. I can usually tell by looking at online reviews (mostly thru the pictures but also commonly mentioned dishes and every now and then an informative review) and menus if a place is worth stopping in at. I had a bad feeling about Mauries Table but my cousin really wanted pizza and we were right there so we went in. First off let me say that I loved the 1970’s vibes and there was a real energy here as it was packed on an early Sunday evening and that’s what gave me a little bit of hope for the place. But the people that eat here must have a childhood connection bc the pizza isn’t good. We got the signature deep dish and it might as well have been a Red Baron Pizza or some other trash from the freezer at Jewel. The crust was awful and the sausage wasn't much better but at least the beer was cold. 

Deep Dish Pizza at Maurie's Table
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Dari Delite

Capitalism and the corporate world have made almost everywhere feel the same. There’s fewer and fewer independently owned places but you can almost always count on there being an old school, seasonal ice cream stand no matter what town you’re at in the Midwest. I wrote about some of them in Illinois HERE. Joliet is home to an old Dari Delite which is a name associated with many different ice cream establishments across the country, primarily from the mid-20th century. Some of them were part of a chain while others were independent businesses that adopted the name. I couldn’t find much on the history of the Joliet Dari Delite but it’s currently for sale for $375,000 if anyone is interested.

Dipped Cone at Dar Delite
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See ya next time @chibbqking

New Food Options in Bucktown

-Grubbing in Chicago  
5 for 1: Bucktown Openings 

I’ve never thought of Bucktown as much of food destination but that may be changing with a quintet of spots that have opened in the neighborhood this year. For the first time ever Bucktown should be considered for the dining neighborhood of the year award. Here are five reasons why it should be.

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Allez Cafe (2239 N. Western)

First up we’ll meet the breakfast sandwich making all the rounds on Chicago food social media feeds. Allez Cafe is a coffee shop and pastry stop and sister spot to Ambrosia Foods, a catering company next door. It’s on a busy stretch of Western avenue that’s never really been kind to restaurants but that’s not the case for this place. Lines are the norm on the weekends when people line up for what might be the city’s best breakfast sandwich. It’s a bacon, egg and cheese sandwich with smoked gouda, jalapeño ramp mayo, and a crispy hashbrown on a squishy potato roll and it’s a hell of a way to start your day. They also make an awesome Earl Grey cruller and a pretty decent croissant. I’m not a coffee drinker at all but according to an article in Eater Chicago they’re using Backlot coffee. 

Breakfast Sandwich at Allez Cafe
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Joba Foods & Bakery (2039 N. Western)

You’ll find our next stop just a couple blocks south on Western. Joba Foods & Bakery is a new retail space from a self taught Nigerian baker who had been using the same space to make her fresh baked agege bread which is sold wholesale to local grocers in the both the city and suburbs. Agege bread is nicknamed “Nigerian Style Brioche” as it’s fluffy, soft, and sweet. The bread is sold by the loaf along with a some other baked treats including delicious African Meat Pies. The meat in these is highly seasoned and the pastry is buttery and flaky making for a fantastic snack. The hours are limited so check google for up to date info but for now they’re open Thursday thru Saturday from 10a-4p. 

African Meat Pies (chicken / beef) at Joba Foods & Bakery 
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Eat Fine Design by Khun Kung (2062 N. Damen)

You’re unlikely to know about our next stop unless you’ve walked by and even then it’s tough to identify bc 'Eat Fine Design by Khun Kung' replaced a short lived spot called Gin Sen and they haven’t replaced the sign on the building since moving in. I was surprised to find this place (browsing recent restaurant openings) as they had a ghost kitchen in Humboldt Park back in 2021 that I once tried and it was pretty good. The menu had some items you won’t find at many Thai places when it was a ghost kitchen and it may have even more as a brick and mortar. It’s kind of overwhelming if we’re being honest but pictures always help as does reliable info and I had both and ended up trying a Thai style hot crepe and the Southern Thai style fried chicken. The crepe was an expertly prepared version that could easily feed two to three people as an appetizer so don’t let the prices scare you off. It comes stuffed with ground chicken stir-fried with green onions, onions, bean sprout all wrapped in crispy crepe served with a cucumber salad. I didn’t like the Hat Yai (fried chicken) as much but it was still pretty good particularly the frying job but it lacked a bit in flavor as far as seasoning and such. I suspect that there’s some real winners on the rest of the menu but also some misses. That’s the standard with places like this, some dishes are better than others. But early reviews are positive.

Fried Chicken / Thai Crepe at Eat Fine BKK
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L’Patron (2032 N. Damen)

One of the North sides most popular taquerias now has a second location on Damen. L’Patron quietly and suddenly replaced a different Mexican spot that had seemed to be doing well but so I heard there was problems on the inside and the owners of L’Patron were given a chance to expand and they did so rather quickly. I ate here the first week they were open and aside from some logistical issues regarding the delivery of food it was pretty much the same quality that you’ll find at their Logan Square location. The biggest differences I noticed was no fish and shrimp tacos or made to order tortillas (for now) at the new Bucktown location. But the steak is exactly the same in that it’s big chunks of highly seasoned and slightly chewy skirt steak. Their signature gringos and gringas are on the menu but I always thought the ribeye and grilled onion burrito was their best menu item so I tried one from here and it’s pretty much what I remembered it to be. Service was friendly and I love how they do the rice and beans here, when you get them as a side they come served in a boat made from a crisped up tortilla. I suspect they’ll do well on Damen having already made a name for themselves. 

Ribeye / Grilled Onion Burrito at L'Patron 
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Manchamanteles Restaurant (2009 N. Western)

Final stop takes us to the corner of Western and Armitage where Lazos Tacos used to be. Lazos was the type of place I had no idea how it stayed open so long as it was a huge spot that was always empty. I live just a short walk away and I think I went once and never went back. When Lazos closed in the beginning of summer it was replaced by a Las Fuentes for about three months until the family that owns Las Fuentes shut the location down and did a makeover on the inside and outside of the building while changing the name to Manchamanteles. They hired renowned Chicago chef Geno Bahena who left his post at Mis Moles to come here. He was one of the original chefs at Rick Bayless’ higher end spot, Topolobampo, before going off on his own and opening a handful of restaurants in Chicago, California and Arkansas and then returning to Chicago to open Mis Moles. Bahena is known as the Mole King of Chicago. His menus have always had a mole option or two wherever it is he’s been. I stopped by for a quick bite one night and met the manager Dan who grew up above Las Fuentes in Lincoln Park (they also have locations in Morton Grove and Alsip). I got a tour of the kitchen and they showed me how the meat and seafood is grilled - over wood - mesquite and oak to be exact. While that was tempting I was in the mood for mole so I got the Dobladas de Pollo Negras which is two thick made to order corn tortillas stuffed with chicken and covered in black mole with cheese and cream plus Mexican rice. I was transported back to Puebla upon first bite so no complaints although if being completely honest mole isn’t my favorite even though I do get the taste for it now and then. This did the trick. I know chicken is most common in mole dishes as it’s a good meat to hold the mole flavor but it’s so boring. If I were in the kitchen I would probably grill the chicken over the wood fire and then dice it into bite size pieces, instead of shredding it. 

Dobladas de Pollo Negras at Manchamanteles Restaurant 

The highlights of my return visit were an artful plate of enchiladas de Potosinas which are a specialty of San Luis Potosí. These enchiladas are different than most in that they’re folded not rolled and commonly filled with potato. The tortillas are dipped into a guajillo salsa before a trip to the frying pan. I liked that dish more than a tamale oaxaqueño with the same black mole which was good but the tamale wasn’t as fresh as you’d like. But I really liked the lamb chops with the 28 ingredient black mole and mashed potatoes. They were a bit thin but full of flavor. We also got the carne asada which hit the spot. It had a nice hint of mesquite as expected. I felt obligated to try the restaurants namesake dish - Mancha Manteles. It’s also a Oaxacan dish that’s a mole stew of sorts. Made with chicken and/or pork plus chorizo, pineapple, apple, banana, chili peppers, almonds, cinnamon, lard and tomatoes though everyone that makes it has their own recipe. Chef Bahena uses two nice sized pieces of wood grilled chicken breast in his version. I got to try some and it was pretty good but again I would have preferred the chicken be cut down into smaller sized pieces but that’s just a personal preference. Overall I think this place might be just what this space needed in that it’s a reasonably priced night out type of spot that should attract a nice mix of people, particularly families and groups of friends from Bucktown, Logan Square and elsewhere. It has a full service bar and while the food isn’t going to win any James Beard Awards for cutting edge cooking, who cares. It’s a very unique menu without any burritos whatsoever and the only tacos are those you can make yourself. It’s worth checking out. Full disclosure: we ended our meal with a complimentary order of the freshly fried churros which did what you expect some warm fried dough ladled in sugar to do - it delighted.

Dinner at Manchamanteles
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See ya next time @chibbqking 

Diego

-Grubbing in Chicago  
Baja Cuisine in West Town

The food of Baja California is hot right now. You needn’t look any further than our own hometown where a handful of Baja inspired spots have opened up shop in the last year. Today we visit Diego, the newest project from Chefs Stephen Sandoval and Oscar Sotelo. If those names sound familiar, they’re the guys behind Suenos which was in residency at Soho House for a bit. Diego is it’s sister spot - a casual Baja inspired watering hole which debuted this past summer. It’s located in West Town, down the block from another Baja influenced spot. 

Newly Opened in West Town 

Diego traces its roots to the coast of Northern Baja, Mexico, located just south of San Diego. Chef Sandoval, a San Diego native, grew up immersed in the regions street food scene and it very much stuck with him over the years. Diego is his ode to an area that’s a hub of culinary innovation thanks to Spanish colonial and Japanese influences plus an influx of tourists during Prohibition. You’ll find Baja classics like the Baja fish taco which is said to have a Japanese ancestry due to the arrival of Japanese fisherman during the 50’s. Locally caught fish is dipped into a tempura like batter before being deep fried to a golden crisp. Diego does a pretty good version although it was a bit small compared to the fish tacos you’ll find throughout Baja. My biggest complaint about this place, or at least my visit, can be traced back to the tortillas. They seem to make their own or source them from someone other than the usual suspects around town which is nice. But the problem was they were room temp and bordering on cold which hurt the overall quality. The ingredients inside the tortillas were all warm but the tortillas themselves were not. It’s an easy fix that’s likely already been taken care of so I don’t think it’s reason enough to tell you to stay away. Especially if you want more than just the typical offerings when it comes to Mexican food and tacos in particular. 

Baja Fish Taco at Diego

Taco Gobernador 

They also make a gobernador taco which is a regional specialty from Sinaloa that’s popular in Baja. Sauteed shrimp gets mixed with melted cheese, onions and peppers as once requested by a former governor of Sinaloas wife, or so the origin story goes. Diego’s take is more of a taco de costra de camaron as the cheese is crisped up on a hot flattop and rolled up with the shrimp and peppers and onion inside of it (costra = crust). My favorite of the those we tried were the tacos dorados (crispy tacos) which come stuffed with potato and dressed with a salsa cruda. They hit the right notes as far as flavor and texture and since they were fried to order they were still hot when delivered to the table. The tuna tostada is also constructed really well with fresh, firm slices of raw yellowfin tuna and sliced avocado plus a luscious salsa macha on a warm and crisp tostada shell.

Tacos Dorados 

Tuna Tostada at Diego 

The California style burritos might be the best thing on the menu at Diego. Toasted flour tortillas are stuffed with your choice of steak and or shrimp along with avocado, fries, and crema. It’s a regional favorite of Southern California surfers and stoners alike. This one is on the smaller side but it’s by no means a small amount of food. Both the red and the green salsas are worthy of usage with the red being a semi spicy smoky blend and the green being tangy with a bit of a kick. I’m all in on this Baja California food trend that’s taking off in Chicago and I’m also in on Diego which is probably the best of the bunch thus far, though there’s always room for improvement. 

California Burrito 

Diego 
459 N Ogden Ave
Chicago, IL 60642
(312) 291-8449
Website