La Chaparrita's carne asada tacos feature expertly grilled skirt steak seasoned to perfection. The meat is charred at the edges but tender inside. The housemade tortillas are dipped in a simmering broth before grilling, giving them texture and flavor that distinguishes them from standard tortillas. Most diners eat four to five tacos.
Tips from diners
Start with carne asada—it showcases the kitchen's grilling technique and the quality of the meat clearly.
Eat at least four tacos—they're small and designed for volume. One or two won't satisfy.
The pastor tacos showcase the vertical spit-cooked technique that creates a slightly crispy exterior and juicy interior. The traditional pineapple-marinated pork is cooked to order and shaved at the point of service. Sweet pineapple, sharp onion, and bright cilantro work in concert.
Tips from diners
Try both carne asada and pastor in one visit—the contrast between the two preparations shows the kitchen's range.
Ask for the meat a bit charred on the outside—the char bits are the best part.
The chorizo at La Chaparrita is made fresh in-house and cooked to order. The taco features crumbled chorizo seasoned with spices, onion, and cilantro. The housemade tortillas—dipped in broth before grilling—soak up the chorizo's fat and flavor.
Tips from diners
The chorizo is moderately spiced and seasoned deeply—eat five or six to let the flavors build across the meal.
The lengua (beef tongue) is cooked until tender and finely chopped. It has a delicate, slightly mineral flavor that pairs perfectly with the broth-dipped tortillas and fresh garnishes. This is a traditional Mexico City specialty rarely seen in casual Chicago taquerias.
Tips from diners
Lengua (tongue) showcases Angelina's traditional Mexico City approach—it's tender, perfectly seasoned, and worth trying.
Suadero is a cut of beef (plate) that's slowly braised until very tender and slightly fatty. The meat shreds easily in the mouth. It's a classic Mexico City taco that shows Angelina's dedication to authentic regional preparation.
Tips from diners
Suadero is available all day—try it alongside the grilled options to taste braised vs. grilled approaches.
Angelina Mendez opened La Chaparrita in 2001 as a taqueria inside her grocery store in Little Village, bringing authentic Mexico City street food to Chicago. The tacos are small, Mexico City-style, requiring four to five per person but each packed with well-seasoned protein. Specialties include chorizo, sweetbread, carne asada, brain, and tripe—everything made fresh daily on housemade tortillas dipped in a simmering broth before grilling. The Netflix series Taco Chronicles featured Angelina and her restaurant, after which business expanded with customers traveling from Utah and Arkansas to eat here.
This is counter-service only. Order at the window, grab a seat in the small dining area or at the high counter, and your order comes to you.
Cash preferred, but card payment is accepted. The line moves quickly even during peak times.
Order 4-5 tacos per person if you want to feel satisfied—these are Mexico City-style small tacos meant for quantity.
Come between 11am-2pm for the quickest service and full menu availability. After-work crowds hit 5-7pm.
Weekend evenings (Friday-Saturday) stay open until 10pm—it's later than most taquerias and popular with night-out crowds.
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