The 7 Best Tacos in Chicago

We’re at it again, stirring up trouble and whetting your appetite with a 7 Best series. This time, tacos.

With one of the largest Mexican populations in the U.S., Chicago’s got taco stands, taco carts, taquerias, Mexican restaurants serving tacos, and all varieties of places to get a taco; also taco. (Taco.)

But who makes the best tacos in Chicago? Is it Taco Burrito King? Is it Tio Louis? Is it taco Bell? (No, it is not Taco Bell). It’s been a long time since Chicago Tacos were rated (Tribune, 2006) and it’s about time they’re rated again—and this time by experts (that means you guys).

Of course, being that The Beat Cop’s Guide is a recognized authority on street food, ethnic cuisine, grease, and women’s championship nude volleyball, we’ve got to establish some ground rules for what makes for a great taco stand.

1. It’s not a chain. Usually this goes without saying, but some chains in Chicago are quite regional and hard to spot. For instance, my favorite taco joint (which will remain unnamed in order to not influence the contest), is part of a small chain of taquerias run from a central mothership-taqueria which beams ground meat and tortillas to taco pods throughout the city. (Same reason we couldn’t put Portillos in the book).
2. It’s not fancy. Look, I love Lalo’s like everyone else, but clearly they’ve got the upper hand on any small-time taco joint within a two mile radius. It just isn’t fair. They have margarita glasses you can take a bath in; they have waiters; they have a band. That’s upscale. We’re talking about a place where you can pull over and walk in in your oil stained coveralls and get a taco and not get the hairy eyeball glare of class distinction.
3. There’re Mexicans. How do you know you’re in a good Sushi bar? Japanese people eat there. How do you know a good taqueria? Mexicans. There are a few distinctions about our Mexican brothers here in Chicago that are fair to make, chiefly in the area of employment. Most of the most successful kitchens and landscaping companies are run by Mexicans.  You like the delicious, authentic French food at Cafe Touche in Edison Park? Thank a Mexican. If you happen to find a taqueria with three yard trucks parked in front of it and no one’s pulling weeds, you can bet your bistek it’s serving really good, really authentic Mexicana grub.
4. They make their own.. . Salsa, queso blanca, chorizo,  and/or tortillas. Yeah. Queso blanca. Wisconsin has gotten us to believe cheese making is a highly precise, extremely temperature dependent art that, performed by amateurs, results in bubonic plague or tourette’s syndrom; but cheesemaking is something that happens all over latino communities (and Greek, and Italian) and the cheese they make is that deliciously creamy, white, queso blanca. Making cheese is easy. You can do it on your stove. And some little taquerias do exactly that. I’m not saying which ones, I’m just saying. Same goes for chorizo, which is just really good, really spicy, oily sausage. And tortillas which are just made out of fresh. .. tortillas. And salsa, for the love of all things holy, salsa is and should be a silent competition on par with the world cup. I know places where their homemade  salsa is so fresh, so piquant, so damn delicious you can drink it straight (if you want to cauterize your tongue).

So let us know: Who makes the best taco in Chicago and why.