-Grubbing in Chicago
Five of a Kind: Pilsen Taco Tour
The days of Chicago being just a steak and potatoes town are done but it’s most definitely still a steak taco town. There’s been mini empires built off chopped carne asada loaded into locally produced corn tortillas. The steak taco is to Chicago what the fish taco is to San Diego meaning it's a part of the city's culinary identity. So much so that steak tacos never seem to taste as good outside of Chicago and that's including Mexico. Now I'm not saying that Mexican food in Chicago is better than that in Mexico or even that the tacos here are better than they are down there but I will say the quality of the steak tends to be better in the States. I'll take it a step further and say the quality of steak tacos in Chicago seems to be a step above the rest of the country. Today we're going to hone in on five specific steak tacos in the Pilsen area which help solidify this statement. Please note this isn't a best steak tacos in Pilsen list - it's simply five delicious steak tacos in Pilsen that are worth seeking out.
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Taqueria El Milagro
We start with what might be the most iconic taco in Chicago - the Bistec Asado at Taqueria El Milagro. The El Milagro brand has been a part of the city's food scene since they first started making tortillas all the way back in 1950. I don't know exactly when they added a cafeteria to their main operation in Little Village but it's served more than a few generations of Chicagoans. They also have an outpost in Pilsen and a stall at the North Riverside Mall. I really miss their long gone Lakeview location which me and my buddies ate at regularly back in high school. But at some point in the last few years I tried the Pilsen location and found the famous steak tacos to be a bit better than those in Little Village. It's the exact same taco in terms of ingredients which starts with a thin slice of flame grilled arrachera left intact (not chopped) and paired with thick refried beans, fluffy Mexican rice and a vinegar tossed cabbage on a warm El Milagro corn tortilla. Each taco comes served with fresh pico de gallo.
Steak Taco at Taqueria El Milagro
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Cecina Grill
Next stop is this cecina specialist on 18th street. Cecina is simply salted air dried beef and it's prevalent in Central Mexico. Here in Chicago it's commonly featured at the city's Guerrero linked restaurants. Cecina Grill showcases cecina in many ways including platters with different toppings like cactus and salsa molcajate and also tacos de cecina. Whichever way you go your order will include some wonderful made to order corn tortillas. I'm partial to the ‘Taco Mejica’ which is an absolute beauty. Sliced cecina goes into a soft but sturdy corn tortilla stamped with a glistening cheese crust. It's all topped with a dollop of guacamole which works wonderfully with the salty beef and cheese.
Taco Mejica at Cecina Grill
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Taqueria Victor Bueno
The Tacos de Arrachera at Taqueria Victor Bueno have a bit of a cult following as this spot has alot of history in Pilsen. Don Victor started out selling tacos on the street way back when before becoming a taquero at a long gone spot called La Unica. He's since opened his own spot on Cermak where you can find his signature steak tacos. Ask for the pico de gallo and don’t sleep on the tacos de guisado which come served the same way, slathered with fluffy rice and extremely creamy beans.
Tacos de Arrachera at Victor Bueno
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De Luna Taco Grill
Chicago doesn't have a ton of good taco trucks but there's a few including De Luna Taco Grill which always sets up shop at the same spot on Blue Island. They open at 4p Tues.- Sat. and you'll know when they're open based on the smell of smoke permeating the block. De Luna has become known around the neighborhood for their excellent carne asada tacos which they grill right there in the truck resulting in a cloud of smoke hovering over it. The traditional steak tacos are great as is but don't pass up a chance to try a lesser seen taco. The ‘Taco Vulcan’ is a roasted chile guero that’s slit in half, gutted, and stuffed with melted cheese topped with chunks of super smoky carne asada.
'Taco Vulcan' at De Luna Taco Grill
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Taquerías Atotonilco
The Atotonilco name is one of those mini taco empires I spoke of in the opening paragraph. Much like El Milagro they got started as a tortilleria and have branched off into taquerias too. Tortilleria Atotonilco was founded by Oscar Muñoz back in the early 70's. The founder grew up on a farm and purchased land in Illinois where he began growing and harvesting his own corn. They opened their first taqueria in Little Village and now have a few locations though I think they might be separately owned by different family members. The Pilsen location on Blue Island is likely the most consistent and it's open late so this is a good stop for late night tacos. They make a pretty unique taco al pastor with thick cuts of spit roasted pork slathered in a smoky salsa and I always like to get one of those paired with their namesake taco. The 'Taco Atotonilco' is chopped skirt steak topped with a mound of sour cream plus wafer thin sliced tomato and onions. It’s got the flavor profile of a Mexican gyro.
Taco Atotonilco at Taqueria Atotonilco
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