Mexican Comfort Food in Chicago
Some like it hot! Mexican-American food has transformed over the years. Chicago, a cultural hot bed of Mexican influence on language, food, and music, has ignited the American passion for Mexican-American cuisine. Little hints of Mexican flavors, texture, and spices are on most menus in the Chicago food scene. Dishes like chili con carne (an American recipe with Mexican roots) comfort our hungry bellies in the winter months. Take the burrito for example a great example of Mexican ingredients wrapped up in an American bundle of corn or whole wheat tortilla and then deep fried to perfection as a chimichanga; truly a great Mexican-American mashup in the culinary world.
What makes this food so craveable is the simple preparations and home cooked goodness. The fresh ingredients coupled with the varying textures of crispy, creamy, and crunchy is why Americans love Mexican food. Rich spices and soulful flavor bring warmth to the table during cooler days. Salsa has become a staple in many American households the past ten years. This versatile dish can be used as a sauce for any meat or fish, an appetizer served with crispy chips/crackers or fresh cut vegetables, or as a dessert topping for a creamy custard or rich cake.
All salsas be them sweet or savory consist of basic components:
- Peppers: banana peppers, jalapenos, or Serrano peppers (mild to spicy)
- Fruit: Tomatoes, mango, strawberries, pineapple (savory to sweet)
- Citrus: lime or lemon juice
- Seasonings: diced onion, garlic, fresh cilantro, salt and pepper
Puree them into a sauce or keep them chunky; any combination of these components is a stimulating balance between sweetness, heat, and acidity.
Soups, salads, entrees, or desserts, Mexican-American flavors inspire any section of the menu at Lloyd’s Chicago, located across the street from the Lyric Opera House. Our daily specials recognize the influence Mexican ingredients have had on American appetites; try the Corn tortilla soup for lunch or Huevos Rancheros served with two fried eggs & two fried tortillas topped with ranchero sauce and a side of refried beans for breakfast.
If you are on your way home from a long workday in Chicago’s financial district, then stop in and try our chicken enchiladas with tomatillo green salsa, sour cream, avocado, queso fresco, & spanish rice or barbacoa tacos with braised short rib, avocado, cilantro, onions, sour cream, queso fresco served with spanish rice & spicy salsa.
Food for thought: “People who love to eat are always the best people.”-Julia Child
Come join us at Lloyd’s Chicago for a soulful meal. See you soon!