"The taco menu covers the classics and regional specialties, but you're here for the lomo, made with rib-eye, onions, and grilled jalapeños. This style surged in popularity in the U.S. after Mexico City's El Califa de León earned a Michelin star for the taco, made with a thinly sliced gaonera. The thin, flat cut gives you a higher flavor-to-surface ratio, and a more tender bite. The grilled jalapeños add a kick."
"Order the suadero, which traditionally comes from a cut of meat similar to brisket, just tougher and thinner. At Tepalcates, it's prepared with brisket instead, and it comes con copia (with a second tortilla). They're served with a jardín - their own "garden" of cilantro and onion. Tortillas are sturdy and chewy. Chips are freshly fried. The carne en su jugo, a caldo from Jalisco, is packed with meat, beans, bacon, and radishes in a portion large enough to share."
Tepalcates is a family-run Mexican restaurant in Roscoe Village that relocated from Belmont Cragin in 2023 and expanded into a second dining area. The menu features classic and regional tacos, with a standout lomo made from rib-eye, onions, and grilled jalapeños, using a thin, flat cut for tenderness and concentrated flavor. The suadero is prepared with brisket and served con copia alongside a jardín of cilantro and onion. Tortillas are sturdy and chewy and chips are freshly fried. The carne en su jugo is a shareable Jalisco caldo with meat, beans, bacon, and radishes, served with four salsas. Ordering is at the counter, food comes to the table, and the restaurant is decorated with broken pottery; arriving before noon Sunday through Tuesday helps avoid lines.
Read at Eater Chicago
Unable to calculate read time
Collection
[
|
...
]