Well, once again I found myself in the Old Town area of Chicago jonesen for some "upscale" Mexican. I had just been to the Adobo Grill, so decided upon another good choice for Mexican, that is Salpicon.

The chef Priscila Satkoff is formerly of Frontera Grill, ½ of the great Rick Bayless Mexican restaurants.

Salpicon has over 90 premium tequilas, tried quite a few last night :)

I had the Chuletas de Borrego con Salsa de Chile Pasilla or Lamb loin chops charcoal-grilled served in a garlicky pasilla chile sauce; accompanied by wild mushrooms tamales. Great dish.

Client had Camarones al Mojo de Ajo or Grilled shrimp in a sweet garlic sauce with avocado chunks and guajillo chiles; served with white rice. While good, I have found that Salpicon meat dishes are usually much better than the seafood dishes, w/the exception of the ceviche appetizers.

Salpicon
1252 N. Wells St.
Chicago, IL
Phone: 312.988.7811

Ate again w/another couple this evening.

I had:
Tostidas de Tinga - crispy small tortillas mounded w/shredded pork and chorizo in a roasted tomato chipolte sauce topped w/mex sour cream and avocado. We all liked this one.

Tinga Poblana - grilled pork tenderloin in a spicy tomato chipolte sauce w/chorizo and potatos. served w/flour tortillas on the side. Pork was incredible along w/the chorizo/potato mixture on a tortilla. I just wish there was more of the cilantro/lime puree.

Other dishes enjoyed were the Camarones Al Mojo de Ajo described above and had by the ladies.

Buddy enjoyed his Salmon al Hinojo - a grilled Atlantic salmon, glazed w/ancho chile and served w/a creamy tomatillo-serrano sauce on a bed of sauteed fennel and spinach.

Walked in at 5:30pm on a saturday night and were easily able to get a table, when we left at 7:30 they were fully booked for the rest of the evening, reservations recommended.

website is: http://salpicon.com/

Dined here in May 2002 and really enjoyed my meal (thought the food was almost as good as Topolobambo, which you recommended) at the time and additional bonus was that they were a participant in the idine program.
Mike

Salpicon is good, but in my view Chilpancingo is better for flavorful mexican food. The chef is the former exec. chef at Frontera Grill (the sister restaurant of Topolobampo). Chilpancingo is also on Idine.

I was just at Salpicon about a month ago. Until I try Topolobampo, the jury is still out. That's not to say it wasn't a terrific meal -- it was. Just that a bigger survey sample would be preferable.

I also very much enjoyed Frontera Grill. Is the quality the same now as it was when the two chefs above where still there? Regardless, I love Frontera's jarred salsas even though they're a little spendy.

I was just at Salpicon about a month ago. Until I try Topolobampo, the jury is still out. That's not to say it wasn't a terrific meal -- it was. Just that a bigger survey sample would be preferable.

I also very much enjoyed Frontera Grill. Is the quality the same now as it was when the two chefs above where still there? Regardless, I love Frontera's jarred salsas even though they're a little spendy.

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December 24: Salpicón presents a four-course Christmas Eve dinner featuring traditional Mexican favorites from chef Priscila Satkoff's childhood ($49, $79 with wine; 312-988-7811).

Salpicon is good, but in my view Chilpancingo is better for flavorful mexican food. The chef is the former exec. chef at Frontera Grill (the sister restaurant of Topolobampo). Chilpancingo is also on Idine.
Chilpancingo is now closed.

In it's place is Zocalo.

the menu was concocted by chef Saul Roman (of Salpicon & Adobo Grill)

Still a good selection of tequilas like Chilpancingo used to have and also unique margaritas such as prickly pear, blood orange, guanabana

Zocalo
358 W Ontario (west of Orleans)
312.302.9977

Maybe go for a Flyertalker lunch sometime? they intend on being open for lunch by late Sept.

--

Was there for brunch a while back. They ran out of eggs. Brunch without eggs? :confused: The owner envited us back.

Love Abobo (sp?) Grill and the tequilla flights. Much better IMO.

Was there for brunch a while back. They ran out of eggs. Brunch without eggs? :confused: The owner invited us back.

Love Abobo (sp?) Grill and the tequilla flights. Much better IMO.