[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"restaurant-taqueria-y-restaurant-poncitlan-chicago-28xn":3,"reviews-taqueria-y-restaurant-poncitlan-chicago-28xn":28},{"id":4,"slug":5,"name":6,"tagline":7,"description":8,"cuisine":9,"price_range":7,"address_line1":10,"address_line2":7,"city":11,"state":12,"zip":13,"neighborhood":7,"phone":7,"website":7,"email":7,"reservation_url":7,"location":14,"hero_image_url":15,"logo_url":7,"is_claimed":16,"is_verified":16,"is_active":17,"featured":16,"featured_until":7,"meta_title":7,"meta_description":7,"schema_markup":7,"review_count":18,"avg_rating":18,"created_at":19,"updated_at":20,"owner_user_id":7,"directory_type":21,"osm_id":22,"google_place_id":7,"foursquare_id":7,"validation_status":23,"validation_checked_at":7,"validation_failed_since":7,"source":24,"restaurant_hours":25,"restaurant_photos":26,"restaurant_amenities":27},"8e92526d-2b17-4587-920b-728ce580a260","taqueria-y-restaurant-poncitlan-chicago-28xn","Taqueria y Restaurant Poncitlan",null,"This taqueria operates with the kind of purposeful simplicity that comes from doing one thing well—corn tortillas are likely made fresh, meats are properly seasoned and slow-cooked, and the menu reflects genuine regional Mexican cooking rather than Americanized interpretations. The kitchen sources ingredients seriously, whether that's quality seafood for ceviches and braises, or the specific chiles and spices that distinguish Oaxacan and Yucatecan dishes from standard taqueria fare. It's the sort of place where mole takes hours to prepare and mezcal selection suggests someone behind the counter actually cares about what they're pouring.","general","3400 North Cicero Avenue","Chicago","IL","60641","0101000020E610000083989537D1EF55C0B6AF4D74A7F84440","https:\u002F\u002Fimages.unsplash.com\u002Fphoto-1565299585323-38d6b0865b47?w=1200&q=80",false,true,0,"2026-10-04T04:00:47.264938+00:00","2026-10-11T04:18:15.525358+00:00","mexican","4326051364","active","osm",[],[],[],[]]