The New York Times has once again proven its prowess in culinary exploration, this time spotlighting three Illinois gems in its '41 of the Greatest Mexican Restaurants Across the United States' list. While the state may be known for its deep-dish pizza and craft beer, these three restaurants showcase the diverse and authentic flavors of Mexico. From classic birrierias to innovative antojería, Illinois is a hidden treasure trove for Mexican food enthusiasts.
Birrieria Ocotlan: A Taste of Jalisco
Located just before the Indiana state border, Birrieria Ocotlan is a time-honored establishment that has been serving up authentic birria dishes since 1973. The restaurant's current owner, Andres Reyes, continues to uphold the traditions set by his father, Ruben Reyes. The New York Times praises the restaurant's cafeteria-style setup, where customers can witness the art of taqueria at its finest. The menu remains unchanged, featuring oven-roasted goat and well-seasoned consomé served with corn tortillas and an array of condiments. The absence of crowd-pleasing quesabirrias is a testament to the restaurant's commitment to authenticity, offering a birria experience akin to visiting a mercado in Jalisco.
Gorditas Santiago: A Taste of Durangan City
A short drive from Chicago Midway Airport, Gorditas Santiago is a beloved family restaurant renowned for its Gorditas, small pockets made from corn masa dough. The New York Times highlights the restaurant's inviting brick and wood interior, attentive staff, and quick service. The menu boasts a wide variety of Gorditas filled with an array of fillings, including smoky chile pasados and queso, as well as regional Mexican stews like chicharrón prensado and deshebrada. The restaurant's ability to bring a little bit of the Durangan city of Santiago Papasquiaro to the Midwest is a testament to its culinary prowess.
Mi Tocaya Antojería: Creative Mexican Cuisine
Mi Tocaya Antojería, located in the vibrant Logan Square neighborhood, is a culinary haven known for its unique cocktails and creative dishes. The restaurant's colorful dining room and festive patio provide the perfect setting for patrons to enjoy their meals. The New York Times praises the restaurant's innovative approach, highlighting the dish 'Lengua in peanut salsa' as a standout on the menu. Chef Diana Dávila's career began in her parents' suburban Chicago taquería and flourished after attending Susana Trilling's Seasons of My Heart Cooking School in Oaxaca. Her commitment to challenging her audience and channeling her Oaxaca experience has resulted in a cheerful and uncompromising antojería that has become a favorite among locals and visitors alike.
These three Illinois restaurants showcase the diverse and authentic flavors of Mexico, offering a delightful culinary experience for anyone craving a taste of the country's rich and varied cuisine.
