Taco Nano authentic Mexican fare

December 7, 2013 (CHICAGO)

"It's very unique when you make your own tortillas in-house. I know it takes a lot of work, but it's so much better when you just make it in your house instead of going to the store and opening a package and hit it up on the flat top," said Sanchez.

Then there's the vertical spit, or trompo, stacked with marinated pork and crowned with a pineapple, for his al pastor tacos.

"Takes about two to three hours, but it's worth it. The flavors that, just the slow-cooking of the meat, really brings out the flavor of what a traditional al pastor is," said Sanchez.

He also does fish tacos, using either shrimp or tilapia, topped with watercress or cabbage, plus onions and cilantro.

"It's basically like a Baja-style fish that we do here and we offer it fried and also grilled with a little cabbage on top and chipotle mayonnaise and piece of lime and that's all you need," he said.

Guac is made to-order in a sturdy molcajete, while his duck tacos - draped with a rich, homemade mole - are simple to construct, yet complex to make.

"I love slow cooking; the mole takes six to eight hours just cooking it," said Sanchez.

There are always eight tacos on the menu, plus a special, and among those regular ones there's a vegetarian, plus a ground turkey; there's also one with flour tortillas, but I'd highly recommend you go for the corn, since they make this from scratch.

They also serve beer and make a pretty mean margarita.

Taco Nano
1743 Orchard Ln., Northfield
847-386-7159 http://taconano.com/

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