CHICAGO (WLS) — Back by popular demand, ABC7 meteorologist Jaisol Martinez hit the road in search of Chicago’s best tacos.
This year, Martinez’s culinary adventure was guided by Marcos Carbajal, the heir to the carnitas throne at the legendary Carnitas Uruapan.
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Carbajal is the second-generation owner of Carnitas Uruapan. His father, Inocencio Carbajal, affectionately known as “El Guero,” started the first restaurant in 1975 on 18th Street in Pilsen.
Since then, Marcos Carbajal has expanded the family business by opening two additional locations: one in Gage Park and another in Little Village, situated in the old La Concordia building on 26th Street.
“I see our role in the community as guardians of a tradition,” Carbajal said.
They use a giant “cazo” imported from Mexico, to slow cook the carnitas for a little bit over two hours at a time.
“Unlike a traditional taquería, where you order just a taco, we offer carnitas primarily by the pound rather than as tacos,” Carbajal explained. “They’re intended for takeout so they can be enjoyed family-style at home.”
Carbajal said it’s hard to pick favorites, but he carefully crafted a list of his go-to taco spots.
“I’ll be taking you to some of my preferred family-owned spots in Pilsen and Little Village, where we’ll explore various types of regional Mexican food,” Carbajal mentioned.
‘El Toro’ taco at Lucido’s Tacos
First on the list, and just a 10-minute-walk away from Carnitas Uruapan in Little Village, was Lucido’s Tacos at 4147 W. 26th St.
Adan Lucido got his start running a pop-up restaurant out of his house eight years ago.
“It became so popular over time that three years ago he started this brick and mortar,” Carbajal said.
Lucido’s is known for the al pastor tacos.
He owns a “trompo,” or rotating spit, specially designed for al pastor meat. However, Lucido elevates this with his own innovative and popular taco, “El Toro.”
“I don’t claim it’s the best taco, but the patrons do,” Lucido stated. “This is my invention; it’s a mix of pastor with chorizo, pineapple, onions, red sauce, and habanero.”
And it doesn’t disappoint.
“There’s a little bit of spice, but then there’s also some sweetness to it,” Martinez said. “Yeah, the pineapple adds a lot, and there’s a really, like, nice texture to it. The flavor just kind of keeps going,” Carbajal said.
Jaisol’s Taco Tour Part 2
Also in Little Village is La Chaparrita Grocery Store at 2500 S. Whipple St. But over time, it’s become more known for its tacos than groceries.
“There’s hundreds of taquerías in Chicago, but there’s not a place like here,” Carbajal said.
For starters, you’ll catch a whiff of incense that actually seems to jive with the smell of delicious tacos. It faithfully burns at an ofrenda to the Santa Muerte, whose origins are traced to the Aztec goddess of death.
Chaparrita owner Angelina Mendez hails from La Mesa in El Estado de Mexico. Her specialty is the suadero taco, which Carbajal said is a boneless beef chuck that is cooked in a very unique griddle called a “comal de bola.”
Cesar is the singing rockstar taquero who Mendez calls the heart of La Chaparrita. He cooks up the suadero tacos the traditional Mexico City-style, with chorizo, tripe, onions and more.
“It’s a very savory taco,” Carbajal said.
The suadero also pairs well with their house-made tepache. Tepache is a fermented beverage made from pineapple, piloncillo and spices like cinnamon.
So how did the suadero taco fare?
“Delicious, the beef is just so perfect,” Martinez said.
“A little crispy, there’s a bite to it,” Carbajal said.
Mole taco at Rubi’s in Pilsen
The last stop of the tour was certainly not the least. At 1316 W. 18th St., Rubi’s sits in the heart of Pilsen. But they’ve only been there a short time.
The family-owned business spent 25 years serving customers at the weekly Maxwell Street Market. But with the help of the non-profit Dish Roulette, they opened up their first brick-and-mortar in 2021.
In fact, they didn’t have a name for their first seven years, until finally settling on Rubi, the youngest of the family.
Their menu has since grown, but one of their best sellers is the mole taco.
“They have a wonderful mole estilo Guerrero,” Carbajal said. It’s made by owner Maria Landa, but the secret recipe was passed down to her from her late mother-in-law.
“Usually mole is sweet, but we make it spicy,” Landa said.
And her eldest daughter, Evelyn, said they don’t hold back.
“We stay true to our roots; we continue the same recipe and never shy way from the spice,” she said.
Landa said the steady flow of business is a testament to their tacos.
“The people continue coming,” she said. “We have fresh tortillas, handmade tortillas; everything is fresh.”
“Bigger taco, bigger bite, the mole, you can taste the sweetness. The heat just stays with you, so good,” Martinez said.
