A family owned restaurant specializing in authentic Poblano foods. The chipotles and salsas are made fresh daily using ingredients grown in their own garden or imported from Mexico. The only place in Chicago serving the cemita sandwich.
The place is both a gallery for folk art and a funky cafe that specializes in New Mexican cooking (there are subtle differences between this cuisine and Tex-Mex, or California Mex, or Mex Mex). Flo gets its peppers directly from a farmer in New Mexico, so the taste is as genuine as anything in Santa Fe.
Known for its inventive cuisine, this cafe draws Nuevo Latin and contemporary American cuisine together to create an eclectic menu of dishes.
A small, nay, tiny Mexican eatery with a Chef and owner with roots in the acclaimed Pump Room.