Carniceria y Taqueria Leon

About

This butcher-counter taqueria sources meat directly from its own carnicería, ensuring the carnitas, barbacoa, and carne asada hit the griddle at peak freshness while offal and lesser-known cuts find their way into specialized preparations that honor regional Mexican techniques. The kitchen rotates through multi-regional specialties—from Oaxacan moles built on house-ground spice blends to Veracruz seafood preparations and Yucatecan slow-roasts—reflecting both the chef's training and Chicago's Mexican diaspora. Mezcal and beer pair with food cooked without pretense, in a space that prioritizes turnaround and quality over ambiance

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