Mercadito

Quite the hot spot, Mercadito has been on my bucket list for a while.  
I finally got around to eating there tonight...and while I give them credit for their unique selections of margaritas and guacamoles, I'd still have to say that DeCero in Chicago's West Loop, is still my favorite taqueria in the city.

Calabaza Guacamole
pumpkin, cinnamon, pico de gallo,
roasted chile serrano, spicy pumpkin seeds

Pescado Tacos
tilapia, chile poblano, tomatillo-garlic mojo

Chorizo Tacos
homemade chorizo, manchego cheese,
roasted tomato-árbol salsa

Carne Tacos
rosemary marinated skirt steak,
potato-rajas-cactus fundido, avocado

Carnitas de Puerco Tacos
michoacán style braised pork,
chile de árbol coleslaw, toasted peanuts

Chile Relleno
stuffed poblano, scallops, shrimp, 
oaxaca-manchego cheeses,
roasted tomato-árbol salsa

Mango & Blueberry margarita....spicy!

Cucumber margarita

Mercadito

locations in NY, Miami and Chicago

www.mercaditorestaurants.com

Tex Mex Chicken with Cornbread Cobbler

Saute 1/2 an onion, diced

Add chopped 1-2 chopped jalapeños (depending how spicy you like it), 
3 cups chopped chicken,
a 10oz can of Rotel tomato & green chiles,
a 15oz can of black beans, a cup of corn,
and two 10oz cans of enchilada sauce.

Season with 2 tablespoons each of chili powder, garlic powder,and oregano
2 teaspoons cayenne pepper, cumin and black pepper.
Once everything is hot and bubbly, add a couple handfuls 
of chopped cilantro.  
Stir! Stir! Stir!

Put all ingredients into a 9x13 casserole dish.  Top with a double batch of cornbread batter.
You can totally use a mix here (two boxes), but if you're feeling ambitious, my favorite cornbread recipe is noted below.


Bake at 375 for 30 minutes or until cornbread is golden and cooked through.

I know there are several schools of thought on cornbread, but I love mine sweet.  When I make this, I usually drizzle it with honey or slather it with homemade honey butter.

Salsa 17

This Mexican restaurant in downtown Arlington Heights is in a really cute space.  I had heard a lot of good things about Chef.Jose L. Luna....He comes from three generations of Mexican chefs so it had to be good.  The long wait list to be seated reinforced my assumption.  Salsa 17 was absolutely packed!  While the food was good, it was not worth our 70 minute wait!

Tableside Guac!

Camarones a la Diabla
Jumbo shrimp in a garlic chile guajillo sauce with  nopals and queso panela.
Served with chipotle mashed potatoes

Pechuga al Chipotle

Farm raised Amish chicken breast s

autéed and served over a spicy sweet 

chipotle sauce with Mexican rice and black beans

Salsa 17
17 West Campbell Street
Arlington Heights, IL
www.salsa17.com