Journal
Guides to tacos, quesabirria, burrito bowls, sopes, and South Shore dining.
Notes from the business
Practical reading for regulars and first-timers, grounded in the menu as shown on the boards.
How these guides work
Each article answers one practical question: what a dish is, how to order it, or how to make a lunch visit work. Articles link to the services they relate to, and prices are left out because boards change.
Notes & guides
Practical reading for regular customers and first-time visitors.
Mexican Style vs. American Style Tacos
Cilantro and onion or lettuce, tomato, sour cream, and cheese - how the two finishes differ and what to order.
Field notesWhat Is Quesabirria, and Why Does It Come with Consome?
A guide to birria, the cheese-laced taco, and the broth served alongside it.
Field notesHow to Build a Burrito Bowl: Meat, Beans, Rice, Toppings
The four-step ordering line at the counter, explained with the options shown on the board.
Field notesSopes and Tostadas: Two Fried Corn Classics
What separates a sope from a tostada and how each is served at the counter.
Field notesA South Shore Lunch Guide
Fast, filling counter-service meals in Chicago's South Shore neighborhood.