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Cafe El Tapatio’s arrachera XX ($26.95) is a generous helping of charbroiled Angus skirt steak marinated in Dos Equis and garlic served with nopalitos, frijoles de la olla and fresh guacamole. PHOTOS BY SARAH HAIDER/22ND CENTURY MEDIA
The chamuscado de panela ($11) is a tasty appetizer made of three slices of seared queso panela, topped with roasted tomato, poblano, ancho chile balsamic sauce and sprinkled with Mexican oregano.
The chilpayate margarita ($11) is mixed with ancho chile-infused tequila, triple sec, habanero bitters, tamarindo and lime served with a chili-powder rim.
Chris Pullam, Contributing Editor
2:47 pm CDT May 15, 2017
How does an entrepreneur make a name for himself in the food business when his parents already own a four-decade-old restaurant in Chicago? Well, if you ask Joe Parra, owner of Cafe El Tapatio in Glenview, he might suggest adding personalized flair to a proven recipe.