Mirra

-Grubbing in Chicago
Indian and Mexican Merge in Bucktown

First thing I do when learning of a new restaurant is check the menu to see if it’s worth putting on my hit list. I’m looking for things outside the norm. That might be a regional dish you don’t see at many other spots or it could be a creative dish you’ve never seen anywhere else. Simply put I’m looking for places that stand out in a crowded field. Today we’re going to visit a spot that stood out - Mirra. 

Recently Opened in Bucktown

Mirra is the brainchild of Chef Zubair Mohajir and his biz partner slash executive chef Rishi Kumar. Mohajir was born in Chennai and grew up in Doha while Kumar is Singaporean. Together they’ve teamed up to create one of the most interesting menus in Chicago combining Indian and Mexican ingredients. Before we get into my visits let me just say that this isn’t some Chipotle like fusion concept putting typical Indian dishes in a burrito or turning them into tacos. I wouldn’t even call this fusion food simply bc some people hear that and shake their head assuming half baked attempts at combining two cuisines. Mirra is far from that. It's a vibrant fusion of cultures from the lens of a kitchen. Simply stated I think it’s one of the most interesting restaurants in the town right now. 

Huevos Rancheros Lababdar

We’ll start with brunch which they just introduced this past summer. Every now and then I’ll come across a brunch menu that’s the opposite of monotonous and only then am I down to overpay for eggs. My other issues with brunch are I prefer to eat sweet at the end the day and not the beginning of it and I don’t like to wait until dinner to get a little bit of spice in my life. Simply put brunch is boring to me but not at Mirra where the cuisines of India and Mexico merge especially well when it comes to a mid morning meal. I’m pro-fusion when it comes to food because it can make for interesting dishes with unique flavor profiles when the people doing the cooking have a good understanding of the cuisines they’re blending. Well they certainly seem to have that here which is why I’m always keeping my eye on the menu to see what’s next. On a recent visit I was tempted by the Huevos Rancheros Lababdar made up of two soft eggs sitting in a tomato-tinga masala with Salsa Macha plus avocado and a fenugreek roti to soak it all up. It tasted new to me in terms of the flavors they were combining and bc of that I wasn’t sure about this dish at first but I liked it more and more with each passing bite. 

Idli Crab Benedict

It’s pretty much standard to have some sort of Eggs Benedict dish on your brunch menu and Mirra does but it’s not normal by any means - two perfectly poached eggs are placed atop a plate of crab sukkha which is a spicy and aromatic crab dish considered to be a delicacy of the Mangalorean cuisine from the coastal region of Karnataka in India. As far as I could tell there wasn’t much that was Mexican about this dish but I respect that they don’t go overboard. The menu definitely leans Indian with a bit of Mexican preparation as you can see in an order of the Shrimp Pakoda tacos. Pakoda is a popular way of frying fritters in India and at Mirra they coat wild gulf shrimp with seasoned garam flour batter and fry them. The shrimp come out crisp with a nice bite and work in-sync with avocado crema, salsa macha and a crisp cabbage slaw, all on a slightly chewy made on site blue corn tortilla. 

Shrimp Pakoda Tacos

The dinner menu at Mirra is equally intriguing. I highly recommend starting off with the Mirra Mezze plate which comes with four different dips - house Achar, Salsa Tatemado, Sikil Pak, and Guacamole - plus Tlayudas and Papads for dipping. The achaar is intensely tangy while the salsa tatemado is nice and smoky and the sikil pak is nutty and the guac nice and creamy. It all blends together so perfectly well. I've eaten this as a complete meal in and of itself on a hot summer night and it was perfect.

Mirra Mezze

I’m a big fan of crispy tacos of any type so I had to try the fancified version made with Hudson Bay Scallops, Mexican Green Curry, Nopales Pico, and Crispy Fenugreek Roti. I thought these were good but the scallops had a slight fishy taste to them. Rasul’s Roti Quesadillas is perhaps the most joining dish on the menu. Roast Mushrooms, Amul Cheese, and Chettinad Masala is stuffed into a house made roti before a trip to the griddle. It’s been a mainstay on the menu since day one. According to a blurb I read in Chicago Magazine this dish is “an homage to a signature dish at Rasul’s El Ranchero, a now-closed Northern California restaurant that broke new ground by bringing together the foodways of the area’s Punjabi and Mexican immigrant communities.” I love a dish with a fun backstory. 

Crsipy Tacos at Mirra


Rasul's Roti Quesadillas

Softshell crab is another menu mainstay though they’ve switched the recipe up since I tried it. On my visit the fried softshell crab was being made with a Salsa Negra, Madras Mix, Yoghurt, and Mint Chutney. It was a delightful dish but they’ve since switched the ingredients to a fried soft shell crab with Gujarati Inspired Khavsa and Almond-Vanilla Salsa Macha. I’m going to go ahead guess that the new version is just as good if not better than the old one. That said whatever is on the menu at Mirra when you visit is going to be interesting so you really can’t go wrong no matter which way you go.

Soft Shell Crab at Mirra

Mirra
1954 W Armitage Ave
Chicago, IL 60622
(773) 729-6214
Website

Art's Drive-In

-Grubbing in Chicago
Greek Food and Banter in Bucktown

The corner of North and Elston is kind of a no man’s land in terms of the area and the neighborhood. It’s Lincoln Park according to the signs on the light pole banners but Google says it’s Bucktown. Really the only time people ever found themselves in this area would be when we went to Stanley's Fruits and Vegetables which was a retirement home for produce that closed suddenly in 2019. There was also Art’s Drive In located across the street from Stanley’s but it too closed abruptly when a fire blazed thru the building in 2022. Well the more things change, the more they stay the same. Stanley’s remains gone for good (the building was razed) but Art’s Drive-In is back and better than ever. Note: If you’re going to a concert at Salt Shed this is your spot to grab a bite before or after the show. 

Locals Favorite in Bucktown

Before the fire Art’s was a prototypical Greek owned Chicago style fast food shack. You could get breakfast, lunch, or dinner there and the menu had everything from pancakes to Greek salad to their signature skirt steak sandwich. There used to be a ton of spots like Art’s all across the city but these Greek owned fast food diners are starting to fade away as time goes by (many retired and or moved to Glenview). Enter Alex - new owner of Art’s. Alex is a Greek American Chicago guy whose wife’s family used to run Art’s. When the family decided they wouldn’t be reopening after the fire, they worked out a deal to have Alex take it over. It’s a perfect match as Alex is quite the character and these type of spots always seemed to be run by characters back when I was a kid. Not only is Alex a hoot but he’s a passionate food person who’s serious about putting out a quality product. He refuses to do gyros because he’s not a fan of the factory made cones. Though he has plans to put a made from scratch souvlaki on the menu. The fries are fresh cut and he uses beef tallow as his oil while the hash browns are also made from scratch. Both the cheesesteak and the chicken parm cutlet are covered in Cooper Cheese and the cheese fries get the Merkt's Cheddar treatment. When in-season he uses strawberries from Michigan in the milkshakes which are made the old fashioned way. Same goes for the donuts which are fried fresh on site and topped with delicious homemade frostings. 

Fresh Cut Fries

On my first return visit to Art’s I was immediately greeted by Alex like I was a longtime customer. We hit it off like we had known each other forever. Actually we know some of the same people as Chicago really is the world’s largest neighborhood. Alex grew up on the Northwest Side where his grandma ran a Greek bakery and grocery store called Hellenic located at 6056 W. Diversey. It was there where he would develop a passion for cooking as he often helped her in the kitchen. For my first meal here I had to try the skirt steak sandwich that helped put the previous iteration of Art’s on the map back when it first opened in 1967. I wrote a post about it in 2018. Honestly I’m not a big steak sandwich guy but the skirt steak at Art’s swayed me a little more towards their side. It was more tender than I remember most steak sandwiches to be and had a nice hot/cold element going for it with the lettuce, tomato, and grilled onions. The bread isn’t a typical Turano roll either so that was nice. It’s tough to go wrong with any of Alex’s sandwich creations - every one I’ve tried has been super satisfying. 

Skirt Steak Sandwich at Art's Drive-In

I knew I liked Alex right away when I asked about the Italian beef sandwich and whether it was made on site or pulled from a bag and he almost seemed offended I would ask. No hormone filled bagged beef here. Alex takes the time to roast his own fresh chunk of bottom round which is sliced on site and seasoned with a unique sweet tasting gravy that gives it a flavor unlike any other Italian beef in town and that’s exactly how it should be. Italian beef shouldn’t taste exactly the same from spot to spot. 

Italian Beef at Art's Drive-In

Art’s Drive-In opens at 6am Monday-Saturday and at 8a on Sundays making breakfast a big part of their day. It also makes Art’s a popular stop with the city’s working class just like the original iteration of Art’s was. Honestly I’m not the biggest breakfast guy. Usually my first meal of the day is lunch and sometimes it’s not until dinner believe it or not. But on one of my early visits I asked Alex what I needed to try the next time I stopped in and he was quick to tell me the pastrami. He was adamant that if I was there in the morning I needed to try the pastrami, egg, cheese on the burger bun (it’s served on French bread otherwise). If later in the day he insisted I try the pastrami burger which he told me is an ode to La Jolla, the neighborhood in San Diego where his dad lives. Alex and him often get pastrami burgers when he’s down there so he went ahead and put one on his menu here. 

Pastrami, Egg, and Cheese

Both the pastrami breakfast sandwich and the pastrami burger are delivered via an incredible bun that Alex has baked for him off site. Each of the top and the bottom bun are studded with black and white sesame seeds and they’re soft but sturdy enough to carry the load be it it thinly sliced extra peppery pastrami with egg and cheese or a fresh all beef patty grilled to order with the same pastrami plus lettuce, tomato, onions, and cheese. These made me wonder why pastrami hasn’t caught on with Chicago style fast food the same way it has out in Southern California. The only thing I would do different is I prefer when a breakfast sandwich comes with a runny yolk so I’d ask for that next time.

Pastrami Cheeseburger at Art's Drive-In

Art’s also makes for a great dinner destination with some super fresh Greek forward dinner plates. If it’s a nice day he has patio seating and it can be really chill to just sit outside and watch the cars ride by. I did this a couple weeks ago on what was a hot and muggy evening so I wanted to get something refreshing and a Greek Salad with skirt steak was the perfect call. As you should know this far into the post - all salad the dressings are made on site. The pork chop plate was equally satisfying with the hash browns being the perfect match for two Greek seasoned pork chops grilled to order. 

Greek Salad with Skirt Steak

Pork Chop Dinner with Hash Browns

I don’t think I’d had Biftekia before I tried it at Art’s one night when I was looking for something a bit more substantial and Alex told me I was having that for dinner. Biftekia are savory, herb-infused beef patties, similar to hamburgers but traditionally served without a bun. They’re kind of like a Greek version of Kofta. At Art’s you get two healthy sized discs of Biftekia served with rice, bread and salad making for a complete meal. You owe it to yourself and to Alex to go have a meal at Art’s. I can’t recall a restaurant with a similar setup where the owner was as passionate and welcoming as Alex is. Skip the hot dogs at Home Depot down the street and have one here - just $5.99 with fresh cut fries. 

Biftekia at Art's Drive-In

Art's Drive-In
1333 W North Ave
Chicago, IL 60642
(312) 500-2787
Website

Smash Burgers in Chicago

-Grubbing in Chicagoland
Five of a Kind: Smash Burger Special 

Happy 4th of July week to my fellow Americans. I’ve been watching a lot of soccer this summer with both the Euro and Copa America Cups going on at the same time. The topic of food has come in broadcasts and online as is commonly the case when two countries go head to head in sports. You know the drill, silly generic comparisons like Pasta vs Paella when Italy plays Spain. Then just recently there was a viral tweet from someone in England who claimed the USA has no cuisine to call its own. First off how about having a little self awareness as an Englishman - what they call food is more like slop. Haha. Ok not entirely but let’s be real nobody is naming English food when it comes to the world’s best cuisines. What the f-ck are mushy peas?! I’ll tell you what American food is - it’s fried chicken, it’s bbq, and it’s hot dogs and burgers among other things and it’s all very regional. The bbq is different in Texas than it is in North Carolina. In New Mexico they put green chiles on burgers while in Oklahoma they smash balls of ground beef into thinly sliced onions. Have you ever had a burger outside of the United States? They’re never as good despite the fact all you need is ground beef, a bun and some cheese. Yet that hasn’t stopped people in other parts of the world from making burgers. In fact the biggest trend in food right now is the smash burger which is a regional specialty from right here in Illinois. I’ve seen ads and or posts about smashburgers everywhere from Paris to Jakarta. They’re so big right now we went from having a few spots in Chicago that make them to an innumerable number. I can’t keep up. But here’s five I’ve tried over the last six months or so.

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The Leavitt Street Inn & Tavern (Bucktown)

This corner bar tucked away in a residential part of Bucktown is commonly mentioned when the city's best smashed burgers are discussed. They got on the train early and have been serving them for a good while now. Although it's on the expensive side ($15 with fries) the patties are smashed to perfection and a bit larger (1/3 lb) than your typical smashed burger - think Schoop’s in terms of size. Burgers come served with sauce, grilled onions and pickles in a turn back the clock tavern setting.

Leavitt Street Smash at The Leavitt Street Inn & Tavern
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PrimeTime Bar & Grill (Albany Park)

This family owned sports bar on Lawrence opened about six months back and has stayed relatively under the radar despite putting out a fantastic burger. They smash ‘em crispy here by which I mean the edges are as crisp as a potato chip. I feel like these are closest in-style to the ones you’ll find down in Central Illinois. The price is about as close as you’ll get too at just ten bucks for a double which incl. grilled onions, pickles, PrimeTime sauce. Visit on a Thursday and all burgers are $2 off.

PrimeTime Burger at PrimeTime Bar & Grill
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Small Bar (Logan Square)

Believe it or not I had never been to this recently revamped tavern in my neck of the woods. I don’t think I knew it was there until I read it was coming back at Eater and Block Club. According to that press the corner tavern itself is over 100 years old and was recently rehabbed by new owners. They’ve upgraded the interior, fixed up the patio, added a new sign and teamed up with the couple behind Taco Sublime who despite the name are well known for smash burgers served up at spots like Marz Brewing in Bridgeport and Desert Hawk in Wicker Park. They’re calling this outlet “Patty Please” and just like the bar, the menu is small with a couple smash burger options, cheese curds, fries and a grilled cheese for the kids. “The Pleaser” is their version of an Oklahoma Onion Burger meaning fresh balls of beef are smashed into wafer thin onions and dressed with pickles and pleaser sauce on a heavily steamed bun. I tried a double ($12 without fries) and it tasted like they’ve been making them as long as booze has been served at this address by which I mean they tasted old school. 

The Pleaser at Small Bar 
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Big Star (West Town)

At some point Big Stars West Town location ditched its mariscos forward menu and added a Monday only burger special ($8) that's been so well received I wonder if their next move at this location is to go from a taco spot to a burger place. They tap into not one but two popular food trends with a cheese skirt crust mashing well with the lacy edged patties. Lettuce, diced onion and special sauce round it all out and although it looks like a mess and you need two hands to hold it, it’s actually rather sturdy.

Smash Burger at Big Star 
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Centro Burger (Lombard)

For our last stop we head out to the suburbs where there’s numerous smashburger specialists. Centro is a no frills spot sitting in a Lombard strip mall. It opened a few years ago so it was one of the first out there. They make burgers, dogs and shakes all of which is halal. The namesake includes two nicely smashed patties with cheese, grilled onions, lettuce, tomato, jalapeño, and Centro Sauce.

Centro Burger at Centro
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See ya next time @chibbqking 

Tama

-Grubbing in Chicago  
Modern Greek Eats in Bucktown 

It wasn’t planned this way but today we’re going to check out a new restaurant in yet another building that has yet to find the perfect pairing as far as a long standing tenant goes. Tama is the latest place to take up residency at 1952 N Damen in Bucktown. The restaurant space that looks like a home has previously housed a few fine dining restaurants though none of them were able to stick around long. Chef Avgeria Stapaki and Chef Adalberto Olaez, co-owners of Tama, hope to change that. 

Recently Opened in Bucktown 

Stapaki originally moved to Chicago from Greece to run the kitchen at Nisos, a West Loop fine dining destination that was later scrapped and replaced with a steakhouse. While Nisos was reflective of the River North area, Tama is geared towards Bucktown. It has less flair and more substance. It just might be what was needed as far as a lasting relationship between restaurant and space. With the recent success of Pompette and the ever lasting success of Le Bouchon, Bucktown can be a good 'hood to open up a restaurant but you have to have the right mix there as much as anywhere. I think that mix needs to be a step above typical but a step below extravagant and that’s Tama. They turned the space into an inviting place for a last second dinner decision. By which I mean the type of spot you can just walk into and grab a drink and something to eat from the chef driven Mediterranean menu. 

Patatas Bravas at Tama 

Empanadas at Tama

I suggest starting with the Patatas Bravas which substitute Greek yogurt for mayo. The potatoes are fried to a perfect crisp and the yogurt sauce is pleasantly refreshing. An order of empanadas filled with spinach, feta and herbs was also wonderful while clams with linguine was well done but nothing to get excited about. The most intriguing item on the menu is the 'Avgolemano Ramen' which mixes avgolemono soup, swiss chard "nori", chili, crispy garlic, and crispy chicken thighs plus made in house noodles with a rich and creamy chicken broth blended with lemon and eggs. My only complaint was the noodles were more like spaghetti than ramen in terms of texture but at least they were al dente. The chicken was crisp with a smooth shake and bake type of coating so it's best to take it out of the bowl so it doesn't get soggy. With just a little bit of tweaking I think this could become one of those day one dishes that never leaves the menu as Tama could have staying power. You can click HERE for five more relatively new Bucktown restaurant openings. See ya next time @chibbqking. 

Clam Linguini at Tama

Avgolemano Ramen at Tama

Tama
1952 N Damen Ave
Chicago, IL 60647
(312) 955-0212
Website

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