From two newcomers: Wow! We thought we were the only gringos in town searching out regional antojitos or planning a Saturday around a kefta kebab lunch, replenishing the volvi supply, then home to cook up some cotenna. So first a big thank you to the whole board for entertaining and informative posts.
And particular thanks to RST for publicizing Taqueria Puebla -- we had a fantastic lunch there on Sunday. The taco arabe was sublime, with the cemita de milanesa (con papalo) a close second. The mixiote was also excellent, with green olives, chunks of potato, and a generous portion of tortillas on the side. Our 3-year-old pronounced his non-picante taco de pollo "really good!" and we agreed: succulent chicken cooked in a simple but flavorful tomato sauce. A quesadilla de chicharron was good but nothing extraordinary -better to spend the calories and belly-space on more exciting regional items. Very good however are the table salsas (green and red), which helped enliven the simple quesadilla. (Now we need a return trip to sample the chileatole and other weekend specials.)
Taqueria P's sports decor is amazing and amusing, and it was fun to hear an explosion of cheers and bell-ringing when a goal scored in the soccer game on tv. The whole atmosphere is very friendly and, as Joan reported, the owner's son Tony was delighted to hear that we had learned of his place through Chowhound. All readers of this board will be heartily welcomed at Taqueria Puebla! (by the way, has anyone eaten at the Zacatecan place on the same block?)
And now, two (further) questions for the knowledgeable and helpful chowhounds:
1. Where can one find Seville oranges (naranjas agrias) for Yucatec cooking?
2. Any place serving tacos de quelites or other greens?
A & A
p.s. a book we've used a lot in exploring Chicago's Mexican markets and taquerias is Eat Smart in Mexico, by Joan and David Peterson (avail. at Savvy Traveler on S. Michigan). It has a nearly 70 page glossary of regional dishes and ingredients.