| Feb 6, 2013
| 3:44 PM
Mark's — renamed ReMark's — recently reopened in Laguna Canyon on the site of his original restaurant that has been shuttered for two years. Mark DePalma tells us proudly that his 11-year-old daughter Ashley suggested the clever new moniker....
| Mar 28, 2013
Cuernavaca, in the state of Morelos, an hour's drive south of Mexico City, can claim in its culinary heritage a curious dish unfamiliar to many Chicagoans: tacos acorazados. This style of taco is a beloved regional idiosyncrasy, but also something Paula...
| Jun 13, 2013
Visitors to Chicago are sure to enjoy our excellent food culture. To experience a little bit of that culture in your own kitchen, we've collected some of our favorite recipes. Enjoy!
Enchiladas El Popo
From El Popocatepetl tortilleria on 21st Street,...
| Feb 13, 2013
| 10:07 AM
As any student of the antojito can assure you, a burrito is not a taco; not even close. A perfect taco will be made and eaten in one fluid motion, before the toasty flavor from the grill subsides into grease and salt. A burrito is basically last night&...
| Feb 13, 2013
| 12:33 PM
While I don't often review restaurants where you order from a counter, few fast-casual spots have what Agave Mexican Fusion does.
Agave is owned by Chris Wilber and Mario Di Leo who, after 19 years, continue to pack them in at their no-reservations-...
| Jan 31, 2013
| 4:21 PM
More than six months after the Chicago City Council legalized cooking onboard food trucks, the city on Thursday issued its first mobile food preparer license it to Dan Salls, owner of The Salsa Truck.
An ecstatic Salls said that he passed his health and...
| Feb 1, 2013
| 7:17 AM
Crunchy coleslaw and a few south-of-the-border spices give these Simple Fish Tacos made with U.S. Farm-Raised catfish that extra kick we're sure you'll love. These crowd-pleasers are as welcome for entertaining as they are for a simple weeknight!...
| Jan 19, 2013
When you talk to Texas expatriates about the food they miss most from home, after a few grumbly sentences about Los Angeles chili, and barbecue, and coffee-shop chicken-fried steak, it comes down to the queso every time. I am not one of those writers...
| Jan 19, 2013
| 7:11 AM
This soup recipe is a delicious Mexican variation called chicken tortilla. The key as always is to use fresh ingredients and to use a quality chicken stock or broth as the base.
If you have fresh tomatoes, then please use them, but canned will work...
| Jan 21, 2013
| 1:39 PM
Smoking is one of the oldest ways to preserve fish, used long before refrigeration. And while smoked salmon has been a standard as an appetizer in entertaining for decades, it has come a long way from its traditional roots. Today smoked salmon is making...
| Jan 22, 2013
| 10:03 PM
Modern liberals like the environment, and they care about improving the plight of the poor. Both concerns are laudable. It is evident, however, that the means by which they have pursued the one often have deplorable effects on the other.