Chicago’s best all-around taqueria specializes in tacos de fritangas, or fried meaty things cooked on a wide metal stovetop called a charola. You seriously can’t go wrong with anything on the menu, from the extra beefy suadero to the intricately spiced longaniza sausage. But the showstopper—and perhaps the best taco in the city—is the tripa. Order it crispy, and these little hunks from the cow’s intestine (not, as you would assume, the stomach) arrive as golden-hued and glistening crunchy nuggets.
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