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Fodor's Chicago 2014
Devotees of chef-owner Rick Bayless queue up for the bold flavors of his distinct fare at this casual restaurant brightly trimmed in Mexican folk art. The menu changes monthly, but you can count on the freshest ingredients and options that include several varieties of guacamole, seafood, and ceviche, smaller "street food" options like soft or crispy tacos, and a variety of main courses typified by dishes like trout in cilantro sauce, red chili–marinated pork, and black-bean tamales filled with goat cheese. Bayless visits Mexico annually, updating his his already extensive knowledge of regional food and cooking techniques, and he frequently takes his staff with him, ensuring that even the servers have an encyclopedic knowledge about the food. There are a limited number of reservations available, but most seats are first-come, first-serve—expect a wait.
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Where: Chicago with a friend and her pre-teen daughters
When: Two days in February 2014
Why: After being housebound by what seemed to be a never-ending winter (enough already!), it was time to bundle Read more
In December 2013/January 2014 my wife and I did a three week trip to the USA, with the aim of experiencing a proper North American winter. Read more
We've never been to Chicago other than changing planes.
We'd like to go for a few days but that's a lot of flying to spend 3-4 days in one place.
Any add-ons in the area?
Thanks. Read more
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