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Restaurants & Bars 4

Perez Restaurant - Could be great (?)

Vital Information | May 16, 200309:56 AM

Perez could be great, or at least interesting, but it certainly was not last night when myself and a few others got a bunch of standards done with no particular flare. The best thing of the night was clearly the murky, dark, chipoltle based table salsa. Yet, Perez still tempts me with some really interesting specials.

Now, first off, let me say, that the special that intrigued me and someone else, the meatballs (albondigas) were unavailable, so I have no guarantee that any special will be there when you go. Still, the choices tempt, especially Wednesday's shredded beef with egg (tornitas de carne desebrada) and pork rib tips with zuchinni (costillas de puerco con calabasitas). On Friday and Saturday, they sell, what they claim is prime grade t-bones, for $10.95 [sic!].

I was curious that the menu featured as a special, carne desebrada and also a breakfast of machacado con huevo, both listed as shredded dry beef. Was there a difference between carne desebrada and machacado? (cf. previous confusion on Mexican dried beef terms). It turns out that the beef in both dishes is the same, but the different names refer to how they are prepared. The machacado con huevo has the meat mixed with the eggs. The other dish has the meat in patties next to the eggs.

I assumed, based on the dried meat, that the owner was from North Mexico, but it turns out that they are from Michohocan. He explained to me that Michohocan dried meat dishes were much more juicy (oxymoron?) than similiar dishes from, say Monterrey. And they do serve a Michohocan version of biria on Friday and Saturday. It all sounds good, I just do not know.

Speaking of Michohocan, RST linked the other day to the interesting list of top 100 Latin American places in New York. He commented on the wealth of Pueblan places for the Mexican choices. What was missing, however, were a few things that seem plentiful here in Chicago: Michohocan things, espeically carnitas (see my reports on Carnitas Paisa), Pacific style seafood (i.e., Islas Marias) and Guadalara/Jalisco places (see my several reports on Los 3 Gallos). On the other hand, New York blew us away in chicken options.


Perez Restaurant
855 W. Randolph
Chicago, IL
In the same area as Vivo, Marche and Sushi Wabi.

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