Birrieria Reyes de Ocotlan

Apparently, Rick Bayless loves Birrieria Reyes de Ocotlan. I, on the other hand, do not. The fact that it specializes in birria tacos (ones derived from meat stew) intrigued me, but after visiting, I just don't get it.


Birrieria Reyes de Ocotlan offers interesting meat-derived taco options, but little else. From the central counter in the small shop, you can choose from birria de res (beef), chivo (goat), lengua (tongue), cabeza (head), and higado (liver), I ordered the birria de res and the birria de chivo, though in retrospect, I wish I had been more adventurous.


After the first bite I took of the birria de chivo, a molar of mine struck a piece of bone chip. That was definitely not awesome and I fear that it killed my appetite and sunk my rating of BRO (ha - another funny taqueria acronym). Once I got past that though, I found the taco to be just okay. The cilantro, onions, and lime were fine, but the meat was dry, bland, chewy, and rough. The bit of sauce on top helped add some spice and moisture, but it didn't do enough.


The birria de res was better with fattier and more succulent meat. I have no idea why this taco didn't come with any of the red sauce, but to be honest, it didn't need the sauce as much. The concept of birria - with its pepper broth base - leads me to believe that the tacos should be automatically flavorful, but the ones at BRO simply weren't.

The second taco stop of my Pilsen adventure left me unimpressed. I will go forth.

Birrieria Reyes de Ocotlan - Pilsen - (312)733-2613 - 1322 W. 18th St, Chicago, IL 60608 - Public transportation: bus X9/9, 18 or the 18th stop of the Pink Line.

birria de res - $1.75
birria de chivo - $1.75

Taqueria Los Comales

With a free rainy day stretching out ahead of me, I decided to explore some Pilsen taquerias. I guess you could call it part of my neverending taco al pastor quest, but that's neither here nor there...


Taqueria Los Comales has over 15 locations, so they must be doing something right. Right? Right. I tried to venture out into Pilsen with no prior knowledge of its taquerias and I guess that's how I ended up walking into a chain. Wa wa waaaa.

The setup was nothing extravagant. In fact, its simple layout of cheap bolted-into-the-ground deep-hued furniture reminded me very much of Arturo's. Each table though at TLC (ha - just realized that was the abbreviation) boasts its own personal bota, which is essentially a container of pickled and spiced veggies like cauliflowers, carrots, and jalapeños. I found that to be a nice touch even if I didn't think its contents were of the highest quality (the bota on my table had some suspicious carrots).


Once you sit at a table and indicate that you'll be dining in, a basket of chips and salsas hits the table and you'll have a little something to munch on before your order gets made. I was happy to see the free chips and salsas, but the chips were stale and the two squeeze bottled salsas were a let down. The green and red tomatillos were both bland; the red was oily and salty and the green was vaguely spicy, but ultimately tasted like nothing.

The tacos - priced @ 1.50ea - picked me up. As soon as they were put in front of me, I could smell the cilantro and the fantastically seasoned pork. I could've eaten them both without anything at all, but the lime added a nice bright flavor and illuminated the other ingredients. I have to say, the tacos were a perfect mix of sweet and savory and the fresh cilantro and onions were chopped just right. The only criticism I have is that the tacos tasted too onion heavy.

Unfortunately, I have to follow the rules of my blog and since these were not the best tacos al pastor in Pilsen, I will be going forth.

Taqueria Los Comales - Pilsen - (312)666-2251 - 1544 W. 18th St, Chicago, IL 60608 - Public transportation: bus X9/9, 18 or the 18th stop of the Pink Line.

taco al pastor - $1.50

Le's Pho

The only thing that shined about Le's Pho was its overhead florescent lighting. The cheap cafeteria style dining hall with its teal vinyl seats was made even less pleasant by the slow, hostile service. To be honest, this was my first stop on a bánh-mì eating mission, but the sandwich I consumed here killed my appetite.


I imagined something that would top Ba Le and I couldn't've been further off the mark. I ordered the Bánh Mì Thit Nguoi (#28) which seemed to be the most traditional bánh mì on the menu with BBQ pork and the usual suspects (cilantro, cucumbers, carrots, daikon, mayo). And while the free tea, the fresh veggies, and the potent green chile slices were cool, the pork most certainly was not. It ruined the sandwich with its funky, slightly metallic taste and grainy consistency. And, the "bbq'ed" skin was an unsettling translucent magenta color with a gummy plastic texture.


After struggling to finish my sandwich, it became clear why the majority of the people around me slurped down pho. They knew to avoid the bánh mì. I can't say that I'll return to give the pho a shot, but if you find yourself at Le's Pho, you probably should. At least promise me you'll avoid what I tried. Oh, and one last thing: the strip mall location, though not glamorous, wasn't necessarily a bad thing - at least it's off the beaten path...

Le's Pho - Uptown/Edgewater - (773)784-8723 - 4925 N. Broadway Ave, #G, Chicago, IL 60640 - Public transportation: the Argyle stop on the Red Line or buses 22, 36, 81, and 92.

bánh mì thit nguoi (#28) - $3.25
tea - free!

Toast (Two)

Ah yes, time to write about the delectable food served up by Toast #2. I haven't tried the first Toast location, but if it's anything like the second, it's probably a safe bet...


The pesto scramble foghorned my taste buds and left me in a daze. Its components - fresh tomato, salty prosciutto, gooey gruyere, and homemade pesto - could not have played nicer together. I actually paused after the first bite, somewhat in disbelief over how well the potent flavors complimented each other. By far, twas the most satisfying brunch dish I've had in Chicago.


The other entree on the table, the veggie egg white omelete that my eating companion ordered, was very tasty and well made. Its veggies were "perfectly sauteed, not soggy" and the portion was more than enough.


The house potatoes had a nice crispiness, were sufficiently potato-ey, and had a good saltiness. The standout component though had to be the skins, which were delicious and slightly spiced with what tasted like a steak seasoning paired with rosemary.


The short stack failed to make an impression. The pancakes weren't horrible, but they were bland and too bready. The portion size was large though and the powdered sugar on top was a good touch. Not groundbreaking, but good.


The toasted challah lacked its usual sweet egginess and seemed more or less like a thick cut of plain white bread toast. And, I don't know why it was toasted so thoroughly, especially because it's supposed to be a fluffy, delicate bread... Strange choice, Toast.

Lastly, Toast Numero Dos, and Numero Uno for that matter, should reconsider its name. The toast selection is quite impressive (they have multi-grain, cinnamon raisin, brioche, challah, sour dough, and rye), yet it isn't made in house. Their toast comes from Gonella according to our server, though I am having trouble locating a Gonella-made challah on their website. Anywho, the fact that at least some of the bread comes from an outside source is bizarre when their name is Toast. You should not call your establishment Toast if you do not make your toast.

Back or Forth? I will be going back.

Toast Two - Bucktown - (773)772-5600 - 2046 N. Damen Ave, Chicago, IL 60647 - Public transportation: bus 50 or 73.

pesto scramble - $8
egg white veggie omelete - $10
house potatoes - $2
short stack - $3

The Twisted Baker

The Twisted Baker sits quietly on the second floor of a charming building on Wells. Its name could not be more misleading. Once inside, you'll notice a casually elegant decor and a simple bakery layout. There are cookies and bars and tarts and eclairs and cupcakes all nicely organized within a glass display case.

I chose two of the mini cookies for 85 cents apiece - "nutless choc chip" & "chip"- and a medium-sized carrot cupcake for $2.25. I was a bit nervous ordering a cupcake though because the ones on display looked dry and dead, but thankfully, those were just for show!


I wish I could say something corny like "though the cookies were tiny in appearance, they were huge in flavor", but alas, I cannot. I would not mislead you, loyal reader. The reality is that both cookies were fine. The "chip" (on the left) had walnut and bittersweet choc chips whereas the "nutless cc" (on the right) contained only tightly-packed bittersweet choc chips. Both cookies had similar consistencies, good chewiness and a slight crunch, but the "nutless" was thinner and a bit moister.

The carrot cupcake was easily the highlight of my visit; in fact, twas phenomenal. Even now, it's hard to understand the way that it stayed simultaneously soft and fluffy with such a densely packed carrot cake. It was what other carrot cupcakes - or even carrot cakes - ought to strive for. The swirl of fantastic and smooth cream cheese frosting on top paired excellently with a tasty and complex base. Awesome notes of ginger and carrot and brown sugar lit up my tongue and the whole thing smacked of an expert baker's knowledge of balance.

Back or Forth? I will be going back.

The Twisted Baker - Old Town - (312)932-1128 - 1543 N. Wells St, Chicago, IL 60610 - Public transportation: bus 11 or 72 or the Sedgwick stop of the Brown/Purple Line.

chip cookie - 85¢
nutless choc chip cookie - 85¢
carrot cake cupcake - $2.25

Flossmoor Station Restaurant & Brewery

Visiting Flossmoor Station Restaurant & Brewery is my favorite thing to do in Chicago; I've been three times in three months. I simply head downtown on the Blue Line, then walk to the METRA at Randolph and Michigan and, chugga chugga chugga, I'm on my way. The trip takes about an hour and half one way, but it's so completely worth it for great beers in a relaxing and charming and modest locale. I'd say it's best to do on a gloomy day though it's enjoyable in any weather condition...


Sometimes I start with the beer sampler (12 selections in all)...


Sometimes I go for the Brewery Platter (onion rings, ribs, and wings)...


And I always go for the giant plate of nachos topped with chili...


The beers (and the brewpub itself) have won numerous awards and it's easy to understand why. At the moment, the Pullman Nut Brown Ale, the Panana Limited Red, and the Collaborative Evil (seasonal Belgian-style) are my three favorites, though I'm sure after the next visit, I'll change my mind. The food definitely plays the supporting role in the brew-ruled world of Flossmoor, yet it cannot be ignored. I've tried many things on the menu, from the apps to the desserts, and everything was big and rich. It may not have been the healthiest food I've eaten, but it didn't matter - Flossmoor is where you should go to indulge.

FSRB is quaint, super mellow, and conveniently located right next to the Flossmoor Station METRA. Whenever I visit, I feel like I'm in some faraway magical land of special beers and tasty food and as soon as I leave, I try to plan out my next return.

Back or Forth? I will be going back.

Flossmoor Station - Flossmoor - (708)957-2739 - 1035 Sterling Ave, Flossmoor, IL 60422 - Public transportation: METRA University Park line from Downtown Chicago or I-80 / I-57 / Tri-State (294).

beer sampler - $10.95
Pullman Nut Brown Ale - $4.50 (pint)
Panama Limited Red Ale - $4.50 (pint)
Collaborative Evil - $6.00 (goblet)
Brewery Platter - $11.59
nachos with chili - $9.99

Cemitas Puebla

The challenge: having more to say than the Mensa-certified, (food) heavyweight, MacArthur Fellow, Mr. Guy Fieri himself. You see, he beat me to the punch, having already visited Cemitas Puebla on "Diners, Drive-Ins and Dives".


Cemitas Puebla is - surprisingly - all about cemitas, which are Mexican sandwiches not unlike tortas. I would even say that a true cemita is a type of torta except it must use sesame seed bread instead of a bolillo (crusty white roll) and it has a more fixed list of ingredients. The traditional cemita from Puebla, the place in Mexico from which it originates, always contains avocado, a type of meat, adobo-ed chipotles, and shredded queso oaxaca (oaxaca cheese). The reason that I left papalo leaves out is because when they ain't in season, they ain't used (duh).


Guy and I had slightly different experiences. To start, my visit wasn't quite as glamorous; I used a bus and my feet to transport me from home to Cemitas Puebla instead of a red '69 Chevy Camaro Super Sport. Also, my cemita didn't have the aforementioned papalo leaves, which must've lessened the complexity (and maybe the deliciousness) of the cemita. Thanks a lot, Mother Nature, you robbed me of my "summer cilantro".

Yet, even without the papalo, the sandwich slamdunked my taste buds and turned my mouth into a flavor fiesta. The tender breaded pork had a nice garlicky and peppery taste, the fresh avocado paste worked as a smooth spread, the sesame seed bun was a tasty cushion, and the adobo-ed chipotles shined as the true flavor mitochondria. The oaxaca cheese tasted a bit funky though; the soft texture was alright, but the aftertaste brought bizarre bitterness.

When you sit down to a table at Cemitas Puebla, there are three squeeze bottles of sauces. Referring to the above picture, the one on the right is a green tomatillo (mildest), the one in the middle is the adobo (medium), and the one on the left is chile del arbol (hottest). A combination of all three was ideal for the cemita that I ordered (the milanesa) and I think the strongest standalone sauce was the adobo, which is like a very smoky BBQ sauce with just a touch of sweetness.

Oh, and I can't leave out the excellent horchata - "traditional Mexican rice water" - that cost me only a dollar. To me, it tasted like a cold melted root beer float, only thinner. It was like liquid dessert with its sweet and nutty, vanilla and cinnamon notes. Wow. Talk about hitting the spot.

When people talk about Cemitas Puebla, they often use the word "authentic". And, without ever having been to Puebla, I can agree, only because I know they actually use ingredients from there. They're committed to quality and the effort really pays off. The decor may be a bit depressing what with all the faded posters and cheap furniture, but who cares, the food and the experience are not to be missed.

Back or Forth? I will be going back.

Cemitas Puebla - Humboldt Park - (773)772-8245 - 3619 W. North Ave, Chicago, IL 60647 - Public transportation: bus 72.

cemita milanesa - $6
agua de horchata - $1