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Chicago Area

a modest contribution for carne en su jugo, and other odds and ends


Restaurants & Bars 2

a modest contribution for carne en su jugo, and other odds and ends

david chu | Jan 12, 2004 09:33 PM

i haven't been to the site in a while, and i noticed several threads for carne en su jugo. while i plan my trip to the mentioned places, i just wanted to show my support for my local taqueria, el taco veloz. the carne en su jugo there is quite good, and best of all, it can be purchased in bulk (i believe a gallon will set one back $25). kinda fun for a big hangover breakfast.

in general, i have to sing the praises of this place. although it does not have a charbroil grill (i begrudgingly pay the premium price of $1.75 for a taco at la pasadita), everything i've had there has been excellent (tacos, tortas, huaraches, some of the platos) except for the chicharron verde, which was not to my liking. breakfast is especially good (and cheap), and i like seeing all the folks out and about on sunday morning.

one question: what kind of carne do they use for carne en su jugo? is it lomo, or carne asada, or something else? i always forget to ask.

another question: i recently supped at ixcapuzalco, and i was happy to find they had centennario tequilla. does anyone know where i can purchase this tequila? i asked the bartender, and he said "a place that sells good tequilla." no hard feelings about the vague answer, as he gave me a free beer.

el taco veloz
1745 w. chicago ave.

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