I love tacos, but you already knew that, right? Recently, I headed over to Takito Kitchen, a farm to table modern Mexican restaurant with my friend Pam. Takito’s decor is industrial modern, making it a great place to have a casual dinner. It is worth noting that Takito is one of the very few taco places in Chicago (maybe the only?) that will take a reservation. This wins me over since I hate waiting for tacos.
I tried the La Paloma cocktail that Pam ordered. It was dangerously good – and had a nice slightly sweet grapefruit taste that hid any trace of alcohol. It came in the cutest terra-cotta cup. I don’t really drink cocktails, but I can make an exception for this one. Has anyone else noticed that grapefruit drinks are having a moment?
Takito doesn’t have traditional guacamole, instead they serve an Avocado and Pine Nut Puree with masa crackers. I enjoyed the smooth texture and subtile nutty flavor. The masa crackers are thick sturdy crackers that held up well against the puree. I may try making the Avocado and Pine Nut Puree at home, it would be great on a sandwich.
Tacos come three per order, and I had the Chicken Mole Poblano Tacos. The portion size was just right; the tacos were packed with tender shredded meat, peppers, and ricotta. It has a hint of spice but it wasn’t overwhelming.
One of my Twitter followers suggested that I try the polenta (pictured at the top of this post), and I am so glad I did. It is a cheesy polenta, with a kick of chili, topped with corn and bacon. Sometimes polenta can be bland, but Takito’s is smooth and creamy, and the toppings add nice texture.
Takito Kitchen is located at 2013 West Division Street in Chicago’s Wicker Park. The also have a prix fix Farm to Table Dinner for $28, and they serve a late night menu and brunch. Takito is also on the same block as my favorite bar, Innjoy, which plays 80s and 90s pop on Saturday (along with the music videos!).