CHICAGO (WLS) — Due to overwhelming demand, ABC7 meteorologist Jaisol Martinez embarked on a flavorful journey across Chicago to discover the city’s finest tacos.

This year, she was accompanied by Marcos Carbajal, the proud successor of the carnitas legacy at the renowned Carnitas Uruapan.

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Marcos is a second-generation owner, following in the footsteps of his father, Inocencio Carbajal, affectionately known as “El Guero,” who opened the original eatery in 1975 on Pilsen’s 18th Street.

Under Marcos’s leadership, the business has expanded with two more locations, one situated in Gage Park and another in Little Village, housed in the historic La Concordia building on 26th Street.

“We see ourselves as custodians of a cherished tradition within the community,” Carbajal remarked.

They use a giant “cazo” imported from Mexico, to slow cook the carnitas for a little bit over two hours at a time.

“Unlike a traditional taquería, where you order a taco, we sell carnitas by the pound a lot more than we do tacos,” Carbajal said. “And it’s meant to be taken home and shared family-style at the table.”

Carbajal said it’s hard to pick favorites, but he carefully crafted a list of his go-to taco spots.

“I’m going to be taking you to some of my favorite family-owned spots in Pilsen and Little Village, and we’re going to try some different regional Mexican food,” Carbajal said.

‘El Toro’ taco at Lucido’s Tacos

First on the list, and just a 10-minute-walk away from Carnitas Uruapan in Little Village, was Lucido’s Tacos at 4147 W. 26th St.

Adan Lucido got his start running a pop-up restaurant out of his house eight years ago.

“It became so popular over time that three years ago he started this brick and mortar,” Carbajal said.

Lucido’s is known for the al pastor tacos.

He has a “trompo,” or spit, which is used especially for the al pastor meat. But Lucido steps it up a notch with his own creation and best selling taco, “El Toro.”

“I don’t say it’s the best taco. But the people, the customers, say it’s the best taco,” Lucido said. “This is my creation; I combine the pastor with chorizo, pineapple, onions, red sauce and habanero.”

And it doesn’t disappoint.

“There’s a little bit of spice, but then there’s also some sweetness to it,” Martinez said. “Yeah, the pineapple adds a lot, and there’s a really, like, nice texture to it. The flavor just kind of keeps going,” Carbajal said.

Jaisol’s Taco Tour Part 2

Also in Little Village is La Chaparrita Grocery Store at 2500 S. Whipple St. But over time, it’s become more known for its tacos than groceries.

“There’s hundreds of taquerías in Chicago, but there’s not a place like here,” Carbajal said.

For starters, you’ll catch a whiff of incense that actually seems to jive with the smell of delicious tacos. It faithfully burns at an ofrenda to the Santa Muerte, whose origins are traced to the Aztec goddess of death.

Chaparrita owner Angelina Mendez hails from La Mesa in El Estado de Mexico. Her specialty is the suadero taco, which Carbajal said is a boneless beef chuck that is cooked in a very unique griddle called a “comal de bola.”

Cesar is the singing rockstar taquero who Mendez calls the heart of La Chaparrita. He cooks up the suadero tacos the traditional Mexico City-style, with chorizo, tripe, onions and more.

“It’s a very savory taco,” Carbajal said.

The suadero also pairs well with their house-made tepache. Tepache is a fermented beverage made from pineapple, piloncillo and spices like cinnamon.

So how did the suadero taco fare?

“Delicious, the beef is just so perfect,” Martinez said.

“A little crispy, there’s a bite to it,” Carbajal said.

Mole taco at Rubi’s in Pilsen

The last stop of the tour was certainly not the least. At 1316 W. 18th St., Rubi’s sits in the heart of Pilsen. But they’ve only been there a short time.

The family-owned business spent 25 years serving customers at the weekly Maxwell Street Market. But with the help of the non-profit Dish Roulette, they opened up their first brick-and-mortar in 2021.

In fact, they didn’t have a name for their first seven years, until finally settling on Rubi, the youngest of the family.

Their menu has since grown, but one of their best sellers is the mole taco.

“They have a wonderful mole estilo Guerrero,” Carbajal said. It’s made by owner Maria Landa, but the secret recipe was passed down to her from her late mother-in-law.

“Usually mole is sweet, but we make it spicy,” Landa said.

And her eldest daughter, Evelyn, said they don’t hold back.

“We stay true to our roots; we continue the same recipe and never shy way from the spice,” she said.

Landa said the steady flow of business is a testament to their tacos.

“The people continue coming,” she said. “We have fresh tortillas, handmade tortillas; everything is fresh.”

“Bigger taco, bigger bite, the mole, you can taste the sweetness. The heat just stays with you, so good,” Martinez said.