Ramon Gomez – The Gwen
Taqueria el Milagro
Taqueria el Milagro is cafeteria-style, inexpensive, and you get the taco plate with massive pieces of carne asada rather than ordering individual tacos. Their cabbage slaw with the beans and rice are fantastic on the taco too. Oh, and don’t forget the fountain tamarindo juice!
Deborah Sawyer – The Palmer House
Asadito Tacos & Tequila
This new taqueria in the West Loop not only has a variety of spit-roasted meats and handmade tortillas that make their tacos unforgettable, they offer enough ingredients to create more than 2000 different specialized margaritas! Don’t forget to try the elote either!
Alex Yu – Peninsula Hotel
Velvet Taco
Velvet Taco is the intersection of Millennials and tacos. Their menu is comprised entirely of non-standard tacos, from the Spicy Tikka Chicken Taco to the Kobe Bacon Burger Taco to the raw Ahi Poke taco served in a lettuce wrap or a neon pink hard taco shell.
Judson Corrie – Waldorf Astoria
“Xoco! Chef Rick Bayless’s unassuming homage to glorious Mexican street fare is far overshadowed by his pioneering Topolobampo & Frontera Grill, as well as his newer wave of restaurants – Lena Brava, Bar Sotano and his brewery/taqueria Cruz Blanca – and yet still remains to be the best for a truly amazing gourmet taco. It’s also secretly one of the best breakfasts downtown!”