Top Notch Tacos Al Pastor

Eating like a Mayan King in the Windy City

Taco's al pastor translates to marinated pork and can be found on almost every Mexican restaurant in the entire city's menu. However there are only a small percentage of spots that do the Mexico City specialty the real way. I fell in love with real tacos al pastor in Cancun of all places when I was on spring break back in 2000. Tacos al pastor get their nickname "Mexican gyros" due to the proper preparation of these special Mexican treats and the fact that they may have been created after shawarma by Lebanese immigrants who came to Mexico. The restaurants that do it right start by marinating pork and layering it on a spit with onions in between every few layers and a pineapple on top that drips down as the spit turns creating amazing crispy pieces of flavorful pork that melt on your tongue. The authentic taco al pastor is topped with fresh onions and cilantro and maybe a lime and some salsa roja. The problem is unless your at a taqueria that specializes in tacos al pastor its not worth ordering. Oh but when it is their specialty and you can see a spit roasting behind the counter than odds are its the real deal.


a real al pastor spit

For Chicagoans even though there are a bunch of spots that specialize in al pastor they can still be hard to find since there are 100's of 1,000's of Mexican taquerias. I for one am always on the prowl for more so check back here for reviews of the stands that succeed in pork from a spit. Ever since I ate those shaved tacos in Cancun I have been on the lookout for the authentic spots with the best representation of this popular Mexican taco and I just recently found one of my new favorites. The Midway airport neighborhoods are rich in ethnic cuisine with a selection of Mexican being everywhere. One of the best spots to eat in the land of Southwest airlines is taqueria el pastor.


on 63rd in Gage Park

The perfect taco al pastor start with the meat. The meat should be caramelized, flavorful and finely shaved and in pieces and not one large strip and topped with fresh onion and cilantro. Check, check, check and check when it comes to taqueria el pastor. Another big key to having great al pastor is a hot flame so that the pork gets crispy and a steady, not busy, but frequent visitors every 10 minutes or so. This ensures that the meat will be perfectly crisped and not cut too early. Many places have just started to cut the meat and store it in a container and crisp it up on the griddle when somebody orders them. I didn't experience any of these problems at this wonderful taqueria. Its owned by a man who takes his al pastor seriously and its the star of the show. Its why people choose to eat their lunch at this specific spot instead of one of the 100's of others. One last important thing to mention is that tacos al pastor places much like BBQ can have off days but when you hit them on an "on" day there are few things more satisfying for a quick cheap lunch that's full of flavor.


tacos al pastor

Taqueria El Pastor
4418 W 63rd St
Chicago, IL 60629
(773) 284-1003

America's BBQ Capitol: Owensboro, KY

Eating like a local:
Regional food specialties
--The BBQ Rich: Owensboro, KY

After stuffing our faces at the WSNC fall fest on a recent trip down south we crossed over to Kentucky and took a ride into Owensboro to eat some more BBQ because our tour thru hog heaven wasn't enough and we needed to taste different regional variations of BBQ in one trip. There is a ton of BBQ selection in this part of the country hence the nickname BBQ capitol but we didn't have any type of previous information and since the Shady Rest is now closed we settled on the world famous Moonlite BBQ. When we arrived we were told that the buffet wouldn't be ready for another 30 minutes so already in a food coma we kind of just assumed that we were now eating the buffet. So we stepped outside to do what we do and then went to a good looking hamburger place next door called The Big Dipper for a little appetizer. The burger wasn't great, it was alot like Wendy's and the chili wasn't chili but the shakes were really, really good. It didn't matter though because it was just a little snack before our 2nd feast of the early afternoon. Joey Chestnut might be able to stuff his face with a bunch of watered down hot dogs but I wonder if he could keep up with me and my crew on one of our food tours?


The Big Dipper, a burger & shake shack.


Chili


Big Dipper's square burger

Onto the BBQ already, the crew was one of the first groups on the scene when the buffet opened at 4:30, I assume the senior citizen couples ahead of us had been hungry for dinner since 2p so they were ready to eat as well and somehow managed to beat us to the buffet upon entrance. The specialty meat of this region is BBQ mutton which is a female or castrated male sheep that is smoked and either chopped finely for sandwiches or chopped into large pieces for serving and some places slice it. As far as buffets are concerned the Moonlite's is the real deal. Its my belief that most buffet's are a few steps below average and you might as well spend the $20-$30 on a real dinner but at $11.97 this was a bargain in my book. They know good eatin' down south there, don't you forget that.


Whiskey Captain?


The world famous Moonlite BBQ


easy on the sides, there's meat to be eaten


Mutton


Mutton up close


Sliced mutton or was that beef...I forget


chopped mutton


whole fried catfish was da bomb!


Peach Pie


Rhubarb pie


cherry sumthin


nanna puddin'


Hambone


Hot ham hoe! here we go again!


Take it to go, take it to go, tangy, take it go... sorry I don't do canned meat


Where you at Man v. Food? I got a beef with you about your hottest hot wing claim.

See: Ever had Bhat Jolokia hot wings? doubt it. The pic above was plate #3. Get at me.

All in all this was a fun experience in Kentucky and the drive thru liquor stores out there sure are something you would only see in the south. I didn't care too much for the mutton at the buffet but I also didn't think it was bad either and wont put it off until I get a chance to try other spots around town. Everything else was just decent but nothing was bad. The catfish and catfish nuggets along with the dessert selection were the best item's of the buffet and that alone all you can eat is worth the twelve bucks. If you get there remember that the country ham isn't in the buffet and you should try and order it in one of their sandwiches at the to-go counter if you do go the route of the buffet. I know that there is a return in my future to try out the rest of the legendary smoke shacks in town. Hopefully sometime this summer during one of the big BBQ fest's around the area.

Moonlite Bar-B-Q Inn
2840 W Parrish Ave
Owensboro, KY 42301
(270) 684-8143

Al & Joe's "Home of the Submarine"

-The Sammy's of Chi

If Italian Subs are your thing then my bad for not getting to them earlier but I'm a one man team here folks. I have 50+ places Im waiting to post about as well as the ones I hit up as time goes on making that list grow bigger by the day. I am a huge fan of Bari and have been eating those sandwiches for my whole life and its time is coming but first is a spot that is relatively under the radar. Al & Joe's is literally at the end of Addison st. right before Manheim Rd in Franklin Park and has been there since 1960. I randomly drove by this place when I was waiting out a flight delay at O'Hare and upon seeing it, knew I had to try it. Its looks as though much hasn't changed and you get the feeling from the outside that its right up my alley. A&J's is a deli that doubles as a mini grocery selling convenience goods and booze opening at the crack of dawn at 5am. It also has a restaurant connected next door that serves pizza, pasta and beer where you can eat the fresh hand made sandwiches on site.


Addison & Manheim in Franklin Park, IL

Right in the middle of the store is the deli counter where they have a nice offering of sandwich's ranging from an Italian, mile high corned beef, meatball/sausage, chix-parm, pepper & egg and the usual deli cuts. They use fresh gonnella bread and the turnover rate is fast and the fresh sliced meats paired with the homemade giardinara is one of the best sandwich's in Chicagoland. They also have homemade dessert's like canoli in the display cabinet at the register. I have only tried the Italian and a "Mile high" corned beef which is the special on Wednesday's for $6 and they have a daily special everyday that includes a sausage and pepper, meatball and some other promising offerings. I haven't been disappointed yet, the pastas looked to be huge portions and the chicken parm also looked and smelled really good but I just found this place a couple months ago so I have only been a few times when traveling around O'Hare airport to pick up or drop off people.


Update (3/28) A&J Pepper and Egg sandwich is one of the cities best

On the way home one day I stopped and picked up a lg. Alpine sub (a favorite amongst locals) to compare with a large A&Js sub and there was no comparison. The alpine sub was half the size with half the ingredients that were less quality and the bread was much better on the sub from Al & Joe's as were the hot peppers. Great place to stop before or after a flight out of O'Hare. If your coming from the lake just drive down Addison til you get to the end where it meets with Manheim Rd (It gets cut off by a forest but you can go around either way and turn back onto Addison) As far as Italian subs go its right up there behind Bari but better than the rest I have had, the oil mixture is great with the homemade hot peppers and the meats/cheese are sliced fresh upon ordering and they don't skimp on ingredients here. For the adventurous eater I would recommend you try a "Herbie" which is an Italian sub with double the meat. They already pile the meat high so I cant imagine how big this behemoth must be. I'll tackle that next time I get to eat lunch there.


Italian Sub from Al & Joe's

Anyone that wants to bring some of their "secret sandwich sauce" which is just their homemade giardinara to a friend upon leaving O'Hare or back home with you to your pantry, they sell two sizes at a really cheap price with the smaller jar being only $2.29 and the lg jar $3.49. Its really good stuff some of the best in the city and the sammy is better than anything you'll find in the airport. I really like this place so start showing them some love when your traveling around the airport.

AL & Joe's Delicatessen
(847) 678-6788
10348 Addison Ave
Franklin Park IL 60131

Next MOFO in line!

-Grubbing in Chicago
Where the locals (sober & drunk-old & young) eat.

Guess who's back? after being forced to shut down because some POS got their feelings hurt by the ladies behind the counter and called 311 and reported rats the Wieners Circle is back at it. "Next MOTHERFUCKER in line, what you want BITCH, whatever you order I'm putting double the meat for your rail thin ass" Well there were no rats or any signs of the actual rodent but they found other problems with the water and such and shut them down anyway. The only rat in the building that night was the person who reported them. Hate it or love it the WC is one of Chicago's most famous and well known hot dog stands and if you don't like them, it isn't because the food is bad. When Demon Dogs closed down the Wieners Circle became the Chicago dog joint that I have ate at more than any other and I am rarely there at night.


The Lincoln Park Institution

There are two sides to Wieners circle and they can be seen as night and day. It is a very locals type place during the day with neighborhood regulars and people from the hospital and shoppers eating lunch. Its as mellow as a hot dog stand can get and there are "please" and "thank yous" and "your welcomes" being exchanged back and forth. Nighttime however is a whole 'nother story. I personally choose to stay out at night to avoid the stupid drunken fools who don't realize that I don't have to hold my fist back. When I am there at night I would rather jaw with a customer than an employee which is played out and gets taken too far by the drunken scenester. While it has gained a reputation for its after hours carnival, the food is amazing even if your not trying to soak up 15 whiskey & cokes. In fact this is one of those places where the hype is actually real. Its almost a given that you'll find Wieners Circle on any list or article of Chicago food staples and its always on the best of US hot dog lists.


The grill is always flaming at WC and this is a slow night

This is the best hot dog in the city that is not the old depression style (G&J and Jimmy's) One thing they dont do at WC is skimp on toppings, the dogs come loaded with grilled onions or raw, mustard, pickles, sport peppers, relish, tomato, and celery salt. Unlike most other dogs spots the fries are separate and some of the best in the city so its a must you get some with your char dog. The only way to go at WC is the char dog, its not a Wieners Circle dog if its steamed.


One of the best hot dogs in the world right there

In case you haven't been back since they reopened the chicken sandwich which is a favorite to some is no longer available. I never look at the menu but they also have a turkey burger whether or not that's new I have no idea. One of the reasons that WC is a Vienna Beef Hall of Fame member is the fact that they don't do a single thing bad. Not only is the Wieners circle the home to the char grilled cheddar burger but also the best cheese fries in the city of Chicago. Many of the places in Chicago that take their dogs and fries serious will use a Wisconsin style cheddar spread like Merkt's or similar too it. We don't do the nasty orange stuff from a can, just another one of Chicago's signature food stamps. Be careful not to run your mouth to the wrong people or you may find your face covered in cheddar spread.


Running your mouth to the wrong person could result with this in your face

Hey, they are the home of the char broiled cheddar burger. If you dont like these then you don't like burgers. One of the best around. Another common practice at many Chicago dog and burger joints are the char grilled burgers with the very same cheddar spread used on the fries. When the char grilled meat pairs with the Wisconsin cheddar spread it creates a better pairing then milk and cookies. As Chicago's own Bernie Mac would say...


...You want some milk & cookies?

Hey look at that, a story giving love to the food and not the scene at the LP original. Dont let the loud noise and inebriated yuppies fool you, the food is too good. In fact the only time there was yelling go on on my visit to document the place was when I snapped that picture of the grill. I was told "to leave sumtin in that tip jar for that picture" and I told her in a normal toned voice "sweety I have been coming here longer than you have been here, you'll come to learn I always do." Just another stop worth your while in Lincoln Park so please stop settling for Panera bread and god forbid the McDonalds across the street.

The Wieners Circle
2622 N Clark St
Chicago, IL 60614
(773) 477-7444

The Art of Chili

-KingT's Tex-Mex Red

Guess who's back? I have regained my crown and took home first place in the Time-Out Chicago Chili Cookoff this past weekend (check upcoming issue for the dilly). Its good to have the crown back and a third ring on the finger, that's 1st place 3 of the last 4 years with a questionable 2nd place finish last year. I've been reading around the net about all the chili recipes for the big game on Sunday. Look no further I have what you need. This is the premiere super bowl chili party recipe.

bowl o' red

When it comes to chili there are countless ingredients that people use to create it and bowls come out tasting a million different ways for better and worse...but mostly worse. I understand that chili is a regional food but so are hot dogs and you cant find anything better outside Chicago. What I mean by that is that chili was born somewhere in either Texas, the Southwest or Mexico. I see no need to make some Italian style chili or white chicken "chili" that's just not the real stuff. I'm all about making a true chili experience and don't plan on using exotic wild meats, odd ingredients that are in there for gimmick more than flavor or any fancy food trends turned into a bowl of red.

"The great debate, it seems, is not limited to whose chili is best. Even more heated is the argument over where the first bowl was made; and by whom. Estimates range from "somewhere west of Laramie," in the early nineteenth century - being a product of a Texas trail drive - to a grisly tale of enraged Aztecs, who cut up invading Spanish conquistadors, seasoned chunks of them with a passel of chile peppers, and ate them." International chili society

I think I might have been an Aztec in a past life but that's for another day.

"Never has there been anything mild about chili.

Our travels through Texas, New Mexico, and California, and even Mexico, over the years have failed to turn up the elusive "best bowl of chili." Every state lays claim to the title, and certainly no Texan worth his comino (cumin) would think, even for a moment, that it rests anywhere else but in the Lone Star State - and probably right in his own blackened and battered chili pot.

There may not be an answer. There are, however, certain facts that one cannot overlook. The mixture of meat, beans, peppers, and herbs was known to the Incas, Aztecs, and Mayan Indians long before Columbus and the conquistadores." International chili society

I am going to give you a recipe that is very similar to mine.

When I started making chili about 7 years ago I wanted it to be real chili and not the garbage that is found throughout Chicago. For the record there are maybe 2 good places to get chili in Chicagoland (Ramova and Bishop's) you have to make it yourself, which is how I got started. I did some reading and played around with some recipes and as time passed by I started to concoct my own creation that has evolved into some of the best chili on this earth and that's a guarantee. I do have plans to one day open my own little place and this chili will be on the menu but for now your just going to have to make the recipe I'm willing to share or track me down to make you some.

Like I said up above I try and make a real chili not some veggie brew with cous cous or some sweet tasting dessert shit. You will find lots of meat and no chocolate or cinnamon in this recipe. As far as I am concerned they have the same business in chili as ketchup does on a hot dog. You'll find that most of the ingredients I use are native and essential to Texan, Mexican and Tex-Mex cuisines-hence the name.

I always use Gephardt's chili powder which I buy in bulk from Texas

Ingredients (Serves 18-20)

6 lbs ground beef
4 grilling steaks (6 lbs) with bone if avail. such as sirloin steak and porterhouse or ribeye
2 packages of Hot pork chorizo (Mexican)
1 package Hot beef chorizo (Mexican)
1 package bacon pieces chopped and diced
8-10 assorted peppers like green, red, yellow, cubanelle, etc... chopped and diced
6 jalapenos seeds removed and diced
4-5 white onions chopped and diced
6 roasted poblano peppers with skin removed, diced
5 cloves of garlic pressed and smashed
1 can of green chiles
1 can of bottled taco sauce
2 cans of miller high life
1/4 cup of jalapeno juice from the sliced jalapenos in a jar
1/4 pickle juice
2-3 20 oz cans tomato sauce (add gradually to get right consistency)
2 20 oz cans of stewed tomato's
2 cans diced green chiles
10 TBLS of good chili powder such as Gephardt's
6 TBLS of New Mexican red chili powder
5 TBLS cumin
2 TBLS smoked paprika
2 TBLS cayenne pepper
2 TBLS ground red pepper
1 TBLS red amazon chile powder
pinch of Mexican oregano
2 cans of pinto beans in ranchero sauce
1 cup of fresh red salsa

For garnish: cheese, chopped onion, crema and cilantro.

the more different peppers to mold in the flavor the merrier

Season and grill your steak until cooked medium rare and set aside in a pan that can catch the juices. When steaks are at room temp, cut them into little squares about the size of a dime. Save all the juices from the grilled steaks and dump it into the simmer pot.

grilled steak gets chopped down to simmer


Diced steak goes into the pot to simmer

Then start by cooking the diced bacon in a 12+ quart pot and the chorizo in another pot. Remove bacon pieces when crispy and set aside as well as the chorizo. Add the chopped peppers/jalapeno into the bacon pot and the onions into the chorizo pot and coat well with the grease and sweat them for 10 minutes. Remove the onion/pepper mixture and set aside. Add necessary amount of ground beef to each pot and cook thru mashing with a potato masher so that there are no clumps. When beef is nice and brown and well mashed add the pieces of steak into the pot with the juices followed by the onions and pepper mixture and chorizo mixture. Put all the spice mixtures into the pot's and then pour your liquids (beer, jalapeno juice and pickle juice) on top of them making sure they don't clump and cook for 5-10 minutes and then add the tomato juice and sauce. At this point I take both pots and empty them into a large stock pot for simmering. Make sure to add the tomato sauce little by little making sure that the chili is not soupy nor too thick. It should be right in the middle and able to hold a spoon on top so that it doesn't sink but also there should be some sauce so that its not thick. Add the canned peppers.

chorizo and bacon making lube for the veggies


sweat the veggies in the pork grease


The right consistency when spoon is placed in the pot

Let chili simmer for 4+ hours (notice the change in color below) and add the diced roasted poblanos, salsa, crispy bacon and chili beans 15 minutes before serving. As far as the beans go this is Tex-Mex chili so I know that beans don't go in Texas chili but its Tex-Mex and the special brand I use is crucial to the flavor of my brew.

On day 1 its a dark shade red


On day 2 its a little brighter


Homemade red chile sauce adds yet another dimension


Fresh roasted poblanos go in last to add another flavor level...


...same can be said for the salsa

Serve with shredded cheese (Mexican blend if you must or real stuff like Chihuahua) sour cream if you must or real Mexican crema, chopped cilantro and fresh onions.

Hint Hint...another secret ingredient I use in my big stock pot of simmering chili is real red chile sauce. One of the problems with giving you every last ingredient to make my real deal Tex-Mex red is that when I make this its always in a large stock pot so many and I mean many ingredients go in there. Unless your cooking for 30+ the pot isn't big enough to hold every ingredient. I'm also not dumb enough to divulge every last secret. I got a spot coming one day where you can eat it everyday if you want though.

Some more ingredients that go into my pot

Sorry President Obama but I'll put down for my chili. Its real deal chili and the best in state. If you ever need a bowl sent to D.C lemme know. Ben's chili bowl isn't bringing it like this either, stuff always tastes better when its free.

Turmeric? C'mon

In the Midwest they use Macaroni pasta but in some spots in Texas they use rice so I like to put a spoon of Mexican rice in my bowl to start.

3 time Chicago Chili Champ...I put on for my city.
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Catch me @chibbqking