"Cantón Regio in Pilsen wears its heritage with pride. The food of northern Mexico is a surprise for those unfamiliar with the nuances of regional Mexican cuisine. Norteño food doesn't come from comales and metates meeting colonial order. It's a practical, ingenious, and meat-centric response to the desert. Whether it's beef, goat, or lamb, dishes are often paired with flour tortillas (some of which resemble lavash in size and texture), a nod to the Levantine influence that shaped it."
"Build a breakfast taco with one of the generous plates of regional staples, like machacado with scrambled eggs and a smoky, chewy, jerky-like shredded beef. The huevos al albañil (eggs bricklayer-style) is a heartier plate of scrambled eggs drenched in a light tomato sauce and topped with soft, mild panela cheese. Start dinner with queso fundido, a plate of melted cheese with flour tortillas. Add chorizo for a pleasant kick."
Cantón Regio showcases northern Mexican cuisine centered on hearty, meat-centric preparations suited to desert ingredients. The menu highlights beef, goat, and lamb paired often with large, soft flour tortillas that reflect Levantine influence. Standout dishes include machacado with scrambled eggs, huevos al albañil topped with panela cheese, queso fundido with optional chorizo, sabinas tacos with skirt steak and Chihuahua cheese, and shareable skirt steak arrachera served with roasted peppers and charro beans. Corn and flour tortillas are available. The atmosphere is casual and lively on weekends, portions are shareable, the restaurant is cash-only, and guests may BYOB with an ATM on site.
Read at Eater Chicago
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