Exciting news for Chicago food enthusiasts: a beloved River North establishment is expanding its culinary footprint by launching a second venue in the vibrant Lincoln Park area.
On Thursday, Chef Alex Quintero from the well-known Mercadito restaurant presented a unique Mexican twist on pizza during the “Cooking up a Storm” segment, showcasing his innovative culinary flair.
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The eagerly anticipated Lincoln Park branch is set to welcome guests starting June 4, located at 2423 N. Lincoln Avenue.
Chef Quintero delighted food lovers by crafting a delectable Quesabirria Pizza, merging traditional flavors with a creative presentation.
Recipe
Here’s what you’ll need to make this delicious dish:
Two flour tortillas for each pizza, along with a variety of ingredients baked right into this flavorful creation.
Grated cheese blend (Oaxaca, Chihuahua, and Gouda)
Birria (ingredients: Beef Chuck Roll, onions, garlic, achiote, oregano, ancho pepper, guajillo pepper, cloves, tomato – slow cooked into a stew)
Ingredients for the topping:
Pickled red onions
Cilantro
Radishes
Avocado
Salsa de árbol (Ingredients: tomatillo, garlic, onions, dry árbol chili – chopped and combined into a salsa)
Sour cream
Method
Heat a skillet over medium heat and drizzle in a small amount of birria fat.
Place the flour tortillas in the skillet and toast lightly on both sides until they begin to crisp.
Sprinkle the cheese blend (Oaxaca, Chihuahua, and Gouda) evenly over one tortilla; then top with the second tortilla to create a sandwich.
Cook until the cheese starts to melt.
Open the quesadilla and add the birria, ensuring it is well coated in its juices. Add additional cheese if desired, then close the quesadilla.
Transfer to the oven and bake until the cheese is fully melted and the tortillas are golden and crisp (5-8 minutes at 400 degrees).
Remove from the oven and top with pickled red onions, cilantro, radishes, avocado, salsa de árbol, and sour cream.
Cut into 4 pieces and serve.
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