Simon Tacos

About

This independently run taqueria channels regional Mexican cooking across multiple traditions, likely drawing on Oaxacan moles, coastal mariscos preparations, and the grilled simplicity that defines Baja-style seafood. The kitchen's breadth suggests a owner-operator who sources beyond standard taco fillings—expect proper respect for slow-cooked proteins, house-ground spice blends, and the kind of detail that separates family recipes from shortcuts. In Chicago's competitive taco landscape, a restaurant this deliberately regional-focused succeeds on conviction rather than novelty.

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