This Wicker Park taqueria from Chef David Dworshak (Spring, Carnivale) serves "modern" tacos, seasonal dishes, ceviches and caldos (soups). Specialties as lamb chorizo, tacos with Brunkow cheese, tomatillo-pistachio salsa and fresh tortillas made from locally sourced corn ($11) and craft cocktails including the La Paloma (lime, grapefruit, tequila; $10) are on the menu, as well as Yucatecan-style chicken soup with plantains and lamb queso fundido tacos with jicama escabeche in a tortilla made from locally-grown corn. The beverage program, headed by Trenchermen's Adam Weber, offers tequila-based cocktails like the chipotle-and-cocoa-spiced Tamarindo and the gingery El Jefe, made with mezcal and coffee liqueur. Find items like Spanish ham and eggs, polenta and a variety of sopes on the brunch menu.
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