Three Illinois Restaurants Make the Cut: A Deep Dive into the New York Times' Mexican Food List
The New York Times recently unveiled its list of '41 of the Greatest Mexican Restaurants Across the United States', and three Illinois spots have made the cut. This is a testament to the state's thriving Mexican food scene, which offers a diverse range of flavors and experiences. But what makes these restaurants stand out, and how do they reflect the broader trends in Mexican cuisine across the country?
Birrieria Ocotlan: A Taste of Jalisco in the Midwest
Located just before the Indiana state border, Birrieria Ocotlan is a true gem for those seeking authentic Mexican flavors. Opened in 1973 by Ruben Reyes, the restaurant has been a family affair, with his son Andres Reyes now at the helm. The New York Times praises the restaurant's traditional atmosphere, with cafeteria-style tables and an elevated counter where the taquero prepares orders. The menu, unchanged since its inception, features oven-roasted goat and well-seasoned consomé served with corn tortillas and condiments. The only innovation, as the Times notes, is the addition of quesabirrias, a crowd-pleasing twist on the classic birria.
What makes Birrieria Ocotlan so special is its ability to transport diners to Jalisco, Mexico. The restaurant's dedication to tradition and its commitment to staying true to its roots is a refreshing change in today's fast-paced food scene. The Times' blurb highlights the restaurant's authenticity, noting that it's like visiting a mercado in Jalisco, which is a testament to the Reyes family's dedication to their craft.
Gorditas Santiago: A Taste of Durangan City in the Midwest
A short drive from Chicago Midway Airport, Gorditas Santiago is a beloved family restaurant known for its wide variety of gorditas, small pockets made from corn masa dough. The New York Times praises the restaurant's inviting brick and wood interior, as well as its attentive staff and quick service. The menu features regional Mexican stews like chicharrón prensado, served with red or green salsas, as well as deshebrada (shredded beef) and asado.
But the real star of the show is the gorditas. The Times notes that the restaurant offers more than 20 fillings, including smoky chile pasados and queso, as well as unctuous asiento, unrefined lard. 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. The Times' blurb highlights the restaurant's attention to detail and its commitment to providing a unique dining experience.
Mi Tocaya Antojería: A Vibrant Celebration of Mexican Cuisine
Located in the vibrant Logan Square neighborhood, Mi Tocaya Antojería is a colorful establishment known for its unique cocktails and creative dishes. Opened in 2017 by Diana Dávila, the restaurant has quickly become a favorite among locals and visitors alike. The New York Times praises the restaurant's innovative approach to Mexican cuisine, noting that the chef relishes challenging her audience.
The Times highlights the restaurant's unique dishes, such as lengua in peanut salsa, which was one of the first hits on the menu. The restaurant's ability to innovate while staying true to its Mexican roots is a testament to its culinary prowess. The Times' blurb notes that the chef's career began in her parents' suburban Chicago taquería and lifted off after attending Susana Trilling’sSeasons of My Heart Cooking Schoolin Oaxaca. The restaurant's vibrant atmosphere and festive patio make it a perfect spot for a celebration or a casual dinner.
A Deeper Look at the Trends in Mexican Cuisine
These three Illinois restaurants are just a glimpse into the diverse and vibrant world of Mexican cuisine in the United States. The New York Times' list highlights the trend of authentic, traditional Mexican restaurants, as well as innovative, creative spots that push the boundaries of the genre. The restaurants' ability to transport diners to different parts of Mexico, whether it's Jalisco, Durangan City, or Oaxaca, is a testament to the power of food to connect people and cultures.
As the food scene continues to evolve, it will be interesting to see how these restaurants adapt and innovate while staying true to their roots. The New York Times' list is a reminder that Mexican cuisine is a dynamic and ever-evolving genre, and these three Illinois spots are a testament to its richness and diversity.
