LTHForum.com

recently my friend took me to a place up on grand, chicago and california. it's a little corner shop with about 4 tables. we went around lunch time and it was packed. among the clientele was an old mexican couple, carpenters and nurses from the medical district. all three of us got the steak tortas and they were amazing. the meet was tender and chared just right. i highly recommend it.

Taco El Jaliciense
2859 W. Chicago Ave.
8 a.m.-8 p.m. Monday-Thursday; 8 a.m.-10 p.m. Friday; 8 a.m.–9 p.m. Saturday

This is the place by Boston's Beef, right? It is good. Used to get written up for a while. Erik M and I were fans. I have not been in a while. Good to hear.

From what I KNOW, Las Asadas, and Guanajuato do. ( I frequent the Las Asadas on Western near Fullerton, The one in Des PLaines, Illinois, and also the one in Brookfield, Illinois. There is also a Las Asadas a little bit south somewhere in the 40's, and an unfavorable report has been given here about that one.) At peak times, I can vouch for Las Asadas and fresh steak. They only have one salsa though. It's usually pretty hot, so that suits me just fine. I am also a fan of Asadero, and I find Asadero and Asadas pretty much interchangeable, although I generally find Asadero to be consistently heavier handed on the salt - probably not an issue for most people - and probably even better for most people.

I do not THINK that Tio Luis does.

Never Been to Chapala Tianguis.

Unfortunately, I've found that you can't even trust your friends (maybe it's just MY friends ) to get this right. Whenever someone gets up in my grill about some stellar steak taco/burrito/they had, my first question is always, "Was it char grilled?" If I get an answer of "I think so," well, then, the place will be put on my LONG list of places to try (for STEAK.)

_________________
We cannot be friends if you do not know the difference between Mayo and Miracle Whip.

Also, Zaca Tacos (at least the Pulaski locations) definitely have a live grill. They have several skirts going at once and you can see them chop it up right in front of you. I visited La Pasadita (west side of Ashland, southern one) for the first time last week and was fairly disappointed: tough meat, little flavor, no char taste I could notice (I didn't notice any grill in there--does La Pasadita normally grill their skirt?) I'll give the other two locations a shot. Might have just been an off day. On the plus side, their red sauce was quite exceptional.

Why'd you go to the wrong one?

Is that the wrong one? I was just in the neighborhood, noticed all the La Pasaditas and remembered its prominence on this board, but, unfortunately, I don't have LTH Forum memorized, so I just picked the one closest to where I parked, and the one that seemed most active at the time. Which is the "right" one?

The GNR is the solo cinder block outpost on the east side of Ashland. They most definitely char grill their skirts, but have a much more limited menu than the ones across the street (I believe it is limited to carne asada, lengua, barbacoa, and chile relleno) and the sole salsa is a very good green salsa.

But taqueria on the west side of the street (north outpost near the old Pizza Hut) also grills its meat and has a limited menu. What the is difference, then, between the stand-alone taqueria on the east side and the northernmost taqueria on the West side? (Besides the fact that one is a GNR and the other is not.)

_________________
Local Beet

Good question. As I've only been to the one on the east side, I couldn't say. In the GNR thread, dicksond and Mike G suggest they have had as good or better food at one of the west side joints. Seems there is a feeling in some quarters that the atmosphere sets the east side place apart.

Based on La Pasadita's website(!), it appears that the southern store on the west side of Ashland is probably the outlier (in terms of menu offerings and the like).

This is the place I was talking about up thread.

I picked up some tacos from there for lunch yesterday and I must confirm the carne asada is taco is awesome (with tomato in addition to onion and cilantro). Their salsa verde is also a bit unusual with a good amount of heat and tang-y offset. They even threw some jalapanos on the grill for me:-)

Matt-

I had to read the website for myself because I was sure you had made this stuff up. Sounds like "The Italian" probably made off with a decent chunk of change for a bad taco stand that never got off the ground.

Also from the website:

_________________
Local Beet

Looks like a return trip is definitely in order.

What an odd, enjoyable piece of Chicago writing that is. No indication where/who it's from? The writer has a nice way, but it seems to have been lifted, leading to a misspelling here, a wrong word there ("prepared" instead of "peppered"). I like the knowing use of "Chicago commons," sans any mention of bricks, to describe the rugged wall's building material.

The best is the owner's straight-ahead talk:

“The new place is about customer service,” Espinoza Said. “We don’t have much customer service here. We’re not going to be like-‘Hi, welcome to La Pasadita.’” He points at one of his workers, “Look at his face. That’s not smiley face…It’s not going to be like that when most of them just got here from Mexico eight months ago and barely speak English.”

It's from the Chicago Journal, circa 2006. I know this because I just read it on the wall of the latest branch of the Pasadita empire, Taqueria LP Express on north Elston.

Taqueria LP Express
4968 N. Elston
773-282-8226

_________________
Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.

Mike G appears to be correct.

I get a kick out of this kind of thing being reprinted in its entirety on the chain's website, when there are things that don't cast the most flattering light on certain customers or the owner's perceptions of those customers -- although, admittedly, it really is harmless. You see this kind of approach to press mentions or ratings from time to time in certain places (often ethnic restaurants) -- the classic to me is the display of a not particularly flattering Zagat rating and comments summary (Diners said "the dining room reminded me of a high school cafeteria in Soviet Russia" and "I've had warmer and cozier experiences at a funeral home"). But, "Hey, we're in Zagat!" I especially like the supersized article hanging on the wall at Chi Quon bakery in Chinatown that rates Chi Quon's egg custard tart as, if I recall correctly, the third best in Chicago. ("We're number 3!") But contrasted to the sleek PR apparatus and smooth jazz stylings of many much less worthy establishments in town, I will take this kind of slap-dash, any-press-is-good press approach any day.

On Tuesday I had a chance to return, this time following the advice to visit one of the other La Pasaditas, so I ended up on the west side of the street, northern-most location. The experience was much, much better. The cloud of smoke exiting the building, enveloping the whole of Ashland was a good sign. However, I still prefer Zacatacos. The tacos there have a much better char flavor and also have the advantage of being bigger and cheaper ($1.85 a taco) than the ones at La Pasadita (although the price difference is pretty much a non-issue at this level.) Don't get me wrong: La Pasadita has a top-notch taco, and very clean, pure flavors. I had no issues with the meat being tough, stringy, or dry. It was spot-on. Zacatacos grills their steak a little more forcefully, getting a bit more fire flavor in the meat, which I prefer. It tastes more like the tacos we make at home. Also, Zaca's taco has a little bit more of a lime component to its flavor, as they squirt lime juice over the steak during the grilling. I'm not sure if La Pasadita does that as well, but I really didn't notice any lime in the meat.

So, if I'm in the neighborhood, La Pasadita is definitely worth a stop, but it's not quite destination worthy for me, given my location and my preference to more grilled and lime-tinged meat.

Looks like Las Asadas is opening a storefront on the other side of Western, about 1/2 block down the street. Not sure if they'll close the freestanding one...

_________________
Leek
SAVING ONE DOG MAY NOT CHANGE THE WORLD, BUT IT CHANGES THE WORLD FOR THAT ONE DOG.
American Brittany Rescue always needs foster homes. Please think about helping that one dog.
http://www.americanbrittanyrescue.org

Ate at Pasadita a few days ago and it made me think "damn, I should be eating fire-grilled steak every time I order a carne asada taco." Problem is, I live in Rogers Park. Who char-grills carne asada in my hood??

Thanks and happy new year to all.

_________________
"By the fig, the olive..." Surat Al-Teen, Mecca 95:1"

Since there has been some recent conversation on tacos and some friends recommended a few places in the hood i decided to check a few out.

Came up with a surprising conclusion! See the end.

First up on the hunt...

Zacatacos
3837 Harlem Ave
Berwyn, IL 60402
(708) 484-1300‎



While advertising "Authentic Char-Broiled Tacos" and I could see the grill in the back, the grill was cold and the cutup steak was dished out from a bucket of grease. While not too tough it was a touch dry. Not much char flavor.

Next?

Las Fuentes
4101 Harlem Ave # 11
Berwyn, IL 60402
(708) 788-2002‎



While not a carry out type of place it came highly recommended and they were able accommodate my take out. The priciest of the group ($3 per) but it did come with all of the toppings (onion, cilantro, lettuce, tomato and cheese) and a good handful of chips and pico de guillo.

Excellent char flavor and fresh. Maybe charred a little too long as it was a bit crunchy. A little less meat that the others, possibly because of the extra toppings.

Heading west...

Las Asadas
8863 Ogden Ave
Brookfield, IL 60513
(708) 485-8250‎



As I walked in and looked into the back I saw the grill filled with steaks and my mouth started watering. Placed my order and kept an eye on the kitchen.

Boo! He grabbed the tortilla and reached into the bottom of the 'Bucket of Grease' to fill and to make matters worse he popped it in the microwave to put a bit of extra heat on it (causing the outer tortilla to stick to the paper).

The meat was rubbery but the 'Bucket of Grease' managed not to wash off too much of the char flavor.

Heading home and back east we had time for one ore stop...

Zacatacos
6224 Cermak Rd
Berwyn, IL 60402
(708) 484-8443‎
(708) 484-8460‎


Sorry for the blurry photo!

By far the biggest taco for the money! After placing my order it was brought up to the counter in minutes dashing my hopes for a fresh charred product and diving in it had the highest 'rubber' quotient and least char flavor. Filled me up though.

---------------------------------------------------------------------------

My conclusion? Most of these places will char-grill the meat but after cooking it will end up in the infamous 'Bucket of Grease' dumbing down the char flavor and if the heat is high enough, boiling the meat to bring out the rubber texture. Not a rubbery-ness of gristle or fat but of a meat incorrectly cooked (or in these cases, held).

In most cases it will be a matter of timing. How much time spent in the 'Bucket of Grease'.

We should be seeking out places that grill the meat fresh to order.

Las Fuentes was the hands down winner even if it was charred a bit too long.

_________________
"Make Lunch, Not War" ~ Anon

I've been to all the places you tried and just went to the Zacataca's on Pulaski today for the first time. As far as Zaca, even though I just ate at Vito & Nicks and Pop's I had to stop there because the smoke coming from the chimney was making the streets smell like heaven. It was Saturday around 6 so it was busy but they had at least 15 pounds of steak cooking and being chopped to order. It wasn't nearly as good as asadero but still above average most likely because it went from the grill to being chopped into my tortilla in about 3 minutes. I had a different experience at las asadas Brookfield and thought they were much better than the Western ave location and some of the juiciest tacos I ever ate. In the end asadero is by far the best for the very reason you mention that they always cook it to order. I'm also never there during the daytime so it could be different during lunch rush hours.

_________________
Smokin' Chokin' and Chowing

I'm very glad you did NOT include Ino's on Roosevelt road in Oak Park. With the Oak Park Ave. Lalo's, it should be coweringly avoided. Beware them both, and all of their degree (sadly including La Majada and Los Cazadores lately), but most of all, beware Ino's, for on its brow I see that written which is Doom, unless the writing be erased. Deny them!

Is the Golden Lamb still around? Tacos were $1.25 each and steak was pretty good (just not tortillas). I usually go to La Quebrada on Roosevelt when I need my fix, or into Melrose to Don Alfredo.

Of the Zacatacos locations, I've been having better luck at the one on Cermak. Will have to try Las Fuentes.

On the pricier side, New Rebozo on Madison and even Fuego Loco on Lake Street do a good-quality-meat asada in Tejano style (Fuego Loco even fries it again in garlic butter for the carne caliente, a Ben Li-type French chimera).

I'd like to try it at Taquera Los Altos de Jalisco across from the Depot Diner, since they obviously have fresh cow for the cabeza al vapor -

Taqueria Los Altos de Jalisco
5827 W Roosevelt Rd Cicero, IL

Just out of curiosity, which Zaca's on Pulaski were you at? There's two. One is a small place on 59th, and the other one is a big place on 71st. They're both very good, but I much prefer the smaller location. Make sure to get a potato taco next time you drop in.

Quick note on Ino's if anyone in the area cares. The steak is disgusting. Don't EVER get it. EVER.
You've been warned.

The CHICKEN is pretty much the best chicken I've had in ANY Chicagoland taqueria. It's not for people who dislike dark meat, and it's not for people looking for chicken boiled in salty red sauce. It's probably boiled in plain water, and then heated up on their griddle. Minimal spices, but that's why it's so good. It's JUST CHICKEN. It's juicy, and my favorite so far - and I've been around the taqueria block a few times. Seriously, I LOVE it. LOVE IT.

My standard Ino's order: Chicken Bear burrito - no beans with cilantro and onions.

Panther In The Den. If you ever need company on a taco tasting around the western town, hit me.
I'm all kinds of down.

Sorry if I used any "banned words."

_________________
We cannot be friends if you do not know the difference between Mayo and Miracle Whip.

It was the larger one with waitress's and seats at the counter. It was like a little Mexican diner. I'm sure it was because of the fact it was Saturday around 6p but the smoke flooding Pulaski was too much to resist. They were doing right though. Pounds and pounds of fresh grilled steak and a spinning al pastor spit with beautiful crispy edges. I'm going to back next wekend to give those a try.





For those of you who like your carne asada cut into very small pieces than this place is for you. I dont like it as large as pasadita cuts it nor as small as Zaca but asadero cuts it perfectly. I'm all about salsa verde with my steak tacos but the red sauce at Zaca is dank...sorry had to use that description.

Zacataco's
3949 W. 71st
Chicago, IL 60629

_________________
Smokin' Chokin' and Chowing

I'm curious to hear what the al pastor is like at the 71st Street location. The pastor at the 58th St. location is not very good, in my opinion, but that's okay because I only go to that Zaca's for two things: steak tacos and potato tacos. Well, and sometimes the grilled chicken tacos, too. For my al pastor needs in the area, one of the locations of Atontonilco hits the spot.

I've never had a bad meal at Pasadita. Although I do find east side 'Dita to have less char on the meat, or none at all. Although the flavor is different than the other two and it's good in its own way. The biggest drawback is that east side doesn't have the smokey black salsa, which is so ridiculously good.

Count me in as well! We're overdue for a 'thon.

You know that there are a Ton of new and not so new Mexican places along Cermak Rd between Cicero and Harlem. 16th has a few as well.

I will work on a list and we can narrow it down from there.

Mmmm... Steak taco-a-thon (with a few worthy El Pastor thrown in)

_________________
"Make Lunch, Not War" ~ Anon

I'm familiar, and I can add my .02 on some of those joints.

Also - at the Zaca's on Harlem. The red sauce is absolutely SUPERB imo. Have no idea if they all do it the same. The one on Harlem is a very consistent product. Roasted chiles (arbol) I think. VERY earthy. I was not sure I liked it the first time I tried it, but I 've grown to love it. Que sabroso. I actually order extra for breakfast eggs and just to dip chips in, which is pretty surprising for me since I'm a homemade batch of some kind of salsa at least once a week kinda person. I REALLY dislike their salsa verde (again, Harlem location only.) I think it has too much of something - Mexican oregano, perhaps? I have not been back to the Cermak Zaca's in quite some time after their quality consistently slipped. Recently, I have noticed that the Harlem ave location has been kinda skimpy w/ the steak - on multiple visits. Anyway, LMK about a 'thon. It would be my first LTH meet&greet&eat, and I'm all kinds of down if it works out. I think like 1/2 of a taco is enough to judge a joint by. Plenty of joints could be tested in a few hours in that neck o the woods.

_________________
We cannot be friends if you do not know the difference between Mayo and Miracle Whip.

Well... I've done some preliminary Google work.

Next step... Drive the strip with the list in hand weeding out the places that might be closed and add the places that do not appear.

With the list up to 17 so far, and I figure we might be able to hit 8 to 10 at the max, we will have to weed some out.

... or make it a two day affair.

_________________
"Make Lunch, Not War" ~ Anon