Hispanic Heritage Month wraps up this weekend, and NBC 5’s Food Guy Steve Dolinsky is thinking tacos and birria. Both with a Tijuana accent, and both…
Hispanic Heritage Month wraps up this weekend, and NBC 5's Food Guy Steve Dolinsky is thinking tacos and birria.
All day long, customers tuck into plates overflowing with tacos and bowls filled to the rim with hearty birria, inside Taco Sur, which hugs the corner of Pulaski Road and 31st Street in Little Village. The menu is an homage to Tijuana. Feeling out of the loop? We'll catch you up on the Chicago news you need to know. Sign up for the weeklyAs the weather cools, you’ll want to seek out their birria, which is made from beef, rather than the Jalisco-style with goat. Cooked until it can be shredded, it’s submerged in a deeply rich consommé, or broth.
You can gussy it up with fresh cilantro, radishes and lime, or combine it with cheese to make tacos. Speaking of which, they make their tortillas from fresh masa dough throughout the day.Their trompo – or vertical spit – features pork, but they don’t call it “al pastor;” rather, “adobada.”Sliced then finished cooking on the flat top, it can be topped with onion and cilantro, mashed avocado and a splash of freshly-made salsa. All three are made in-house.
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