Altiro Roscoe Village, Suburbs Come to the City

Altiro Latin Fusion Roscoe Village

Ala Florinda

Ala Florinda

In 2014, I went to Altiro Latin Fusion in Geneva, Illinois, at the recommendation of a good friend. At the time it seemed that tacos prepared in exotic fashion were becoming the rage. The visit to that Altiro was the first time I had exotic tacos done right, it seemed. I joked with the owner that they should open a location  in Chicago proper in Logan Square. Well, I never thought a suggestion given in jest would be taken seriously. Instead of Logan Square, an Altiro Latin Fusion is now in Roscoe Village at 2116 W. Roscoe Street, a quick ride from Logan Square.

I got in contact with my friend who introduced me to the Altiro Geneva offerings to see if he was game for trying out the Roscoe Village location. Being sure to arrive well in advance of the dinner crowd, we had a seat, he starting with a Modelo Dos Equis, and me whetting my palate with an Al Florinda. The concoction of hibiscus with bourbon, orange liqueur, orange juice, lime juice and chili de Arbol definitely had me off the a good start.

Al Elotito

Al Elotito

One tapas dish that I enjoyed at the Geneva location and an all-time Mexican favourite is elote. The Al Elitito was not the usual corn on the cob, but was off the cob prepared with garlic aioli, serrano pepper, fresh epazote, onions, cotija cheese, and chile piquin. This may be some of the most addictive corn you will ever devour.

Ala Papa Brava

Ala Papa Brava

Something different we ordered was Ala Papa Brava. This came as several potato logs, topped with an egg sunny side up and dollops of aioli and poblano sauces. Of all of the Spanish tapas restaurants I’ve gone to that serves papas bravas, Altiro Roscoe Village is in control of setting the bar.

Al Fundido

Al Fundido

Altiro is outstanding when it comes to tacos and this is another area where they’ve set the bar high  — for me, that is. We ordered the Al Fundido, which were tacos prepared with sautéed garlic shrimp, Chihuahua cheese, cilantro-lime oil, and escabeche red onions. It is easy to forget about ordering tacos with shredded beef, ground beef, pork, or chicken after having it with delectable, plump shrimp ala Al Fundido.

Al Poblano

Al Poblano

In preparation for the final main dish, my friend had another beer and I ordered an Al Pepiño. When I said I wanted a spicy drink, the recipe of muddled cucumber, cilantro, jalapeno infused vodka, fresh lime, and agave nectar was sent from the gods, not the bartender. And with the Al Poblano of tender chicken breast over rice in a poblano sauce and accented with pomegranate seeds, my friend and I were too immersed in working the tortillas to scoop the dish that we hadn’t noticed the Damiens and Rhodas having a run of the restaurant.

Tiramisu

Tiramisu

After having stuffed ourselves to near food comatose, we waited before having their version of tiramisu. Move over Italian restaurants because you have competition. There were the usual ingredients, but there wasn’t the espresso and usual dusting of cocoa powder on top. There was Rumchata. People who say bacon goes great with everything will promptly start saying Rumchata is considerably better with everything after they have some of this tiramisu.

Al Pepiño

Al Pepiño

I remember the service being about 50 miles past exceptional at the Altiro Geneva location. The Roscoe Village has been open for less than a full year and they’re already well down the stretch with top service. Sending something from the kitchen that is not appetizing clearly is not a part of their formula. Not one item have I had that I did not want to eat to excess after the first bite. Although I have to go only a few miles to Roscoe Village for a feast of their good food, I’m okay with that. I’m just glad I don’t have to ride the train all the way out to Geneva.

Altiro Latin Fusion Menu, Reviews, Photos, Location and Info - Zomato

Dón Fresco Quando Frio

Dón Freso

A few years ago, there was an Indian restaurant in Chicago’s West Loop that opened, had really good food, and then ended in a short shelf life. While on Instagram, I saw postings from a Mexican restaurant that has since taken up residence in the location where the Indian restaurant was. Dón Fresco at 520 W. Harrison Street opened its doors for business within the past few months and the constant postings on Instagram from other diners were the indicators that they were enjoying some good Mexican food.

Guacamole

Guacamole

Jarritos Mandarina

Jarritos Mandarina

I had a classic, guacamole. Instead of purée, which is a common way guacamole is prepared, Dón Fresco makes it chunky. Having had guacamole chunky at a restaurant in Chicago’s Edgewater neighbourhood, I prefer it this way, so Dón Fresco scores high for their preparation. A nice surprise is that the crunchy tortilla chips are made on the premises. They are not purchased at a store; I give a higher score.

Quesadillas

Quesadillas

The second item I tried was a quesadilla. Made with flour tortillas and Chihuahua cheese, the quesadilla was good with salsa verde. I imagine one can order quesadillas with extra ingredients in them like chicken, beef, or vegetables. I recommend ordering a variety for a good sampling.

Tamale con Pollo

Tamale con Pollo

Another traditional Mexican staple is the tamale. This may be the one item that made Dón Fresco a winner for me. I ordered one with chicken and one with frijoles and pepper. One of my Mexican neighbours once gave me some tamales that he had made at home. The ones I had at Dón Fresco were reminiscent of what I had from my neighbour. So, I can vouch for authenticity. And the same may be said of the elote, albeit not gobbled from a cob. Anyone who loves corn would find it hard to fight the urge to buy some for takeaway. I gave in and had some for to-go.

Elote

Elote

The atmosphere at Dón Fresco screams fast food. The food doesn’t taste fast, and that’s the best part. It’s not fancy and there are no tableside servers. You order at the till, pay for your meal, and have a seat if you’re dining in. Much like hole-in-the-wall taquerias, there is indeed authenticity in the food that you can’t deny. The flavours are not doctored down for Taco Bell palates. While you can also get an order for takeaway, I recommend ordering for staying. Authenticity isn’t something to rush off to some destination to enjoy. You must enjoy it on location.

Riques Cocina Mexicana

Riques Cocina Mexicana

While passing through Chicago’s Uptown neighbourhood, there was a moment of wanting some Vietnamese food from one of the many restaurants along the Argyle-Broadway stretch. With it being hot and humid outside, I decided against a pho and knowing how much I love spicy food, I opted against any peppery dishes. During my indecision, I had wandered over towards Sheridan Road and walked up on a Mexican restaurant named Riques Cocina Mexicana at 5004 N. Sheridan Road. I settled on returning to the area for Vietnamese food another day. For this day, Mexican would suffice.

Horchata

Horchata

To somewhat take the edge off of the balmy feeling from outside, I had a horchata. It was clear from the first sip that this was not horchata from a bottle. I kid you not when I say that I could have ordered a jug of it for taking home.

Chilaquiles Roja con Pollo

Chilaquiles Roja con Pollo

To keep from stuffing myself, I passed on ordering an appetizer and ordered a main dish of chiliquiles rojo con pollo instead. Shredded chicken, scrambled eggs, and toasted frijoles in a red sauce topped with queso fresco were all I needed to satisfy my craving. Having had chiliquiles at numerous Mexican restaurants in Chicago since I moved to the city in 1995, I can honestly say that this was the best that I have had. And the side of frijoles and sweet plantanos made for an excellent lunch option.

Plantanos y Frijoles

Plantanos y Frijoles

As filling as the chiliquiles were, the dish was not so heavy that I did not have any room for a postre. I ordered a “la dona” noir, which was hot chocolate, cacao barry, and espresso. Just to be different, I asked for it to be prepared spicy with ancho and chipotle chilis. Needless to say, I got something spicy when that was what I was initially trying to avoid doing. The drink was outstanding. But what made me dance in my seat was the flan de elote. I am now addicted to flan with corn in it. The texture is not smooth the way regular flan is and it is not as sweet either, but it is still a fiesta on the tongue.

"La Dona" Noir

“La Dona” Noir

Flan de Elote

Flan de Elote

Riques Cocina Mexicana is a cozy restaurant with plenty of seating. Having gone during the middle of the day, there were several parties of individuals. With food and service being as great as what I experienced, I am sure there is a crowd during the evening seating. Although the plating looks more appealing than what you get at traditional Mexican restaurants, the flavour is absolutely true to Mexican cooking. When I eat enough to the point of stumbling out the door like a drunkard and needing to have a nap, it is definitely good. Believe me when I say that I stumbled to the el station, dozed on the el, napped on the bus, and slept well when I arrived home. I had an uninterrupted dream about Riques Cocina Mexicana.

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