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Carniceria Guanajuato #3 - Taqueria in the grocery store

Carniceria Guanajuato #3 - Taqueria in the grocery store
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  • Carniceria Guanajuato #3 - Taqueria in the grocery store

    Post #1 - February 11th, 2018, 3:14 pm
    Post #1 - February 11th, 2018, 3:14 pm Post #1 - February 11th, 2018, 3:14 pm

    I remedied this today with a terrific three taco lunch at Carniceria Guanajuato/California. For those who have not been Carniceria Guanajuato, both Ashland and California, are full service Mexican grocery stores with in-house taquerias.

    GuanajuatoLTH3.jpg Chile Relleno, Lengua and Lomo. Carniceria Guanajuato/California.


    Carniceria Guanajuato , Count me a Fan!

    Carniceria Guanajuato  
    3140 N California Av
    Chicago, IL 60618
    773-267-7739
    Last edited by G Wiv on February 12th, 2018, 1:09 am, edited 1 time in total.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #2 - February 11th, 2018, 3:22 pm
    Post #2 - February 11th, 2018, 3:22 pm Post #2 - February 11th, 2018, 3:22 pm
    G Wiv wrote:
    G Wiv wrote:An unsatisfying lunch within sight of Red Hot Ranch and short drive to California or Ashland Carniceria Guanajuato

    I remedied this today with a terrific three taco lunch at Carniceria Guanajuato/California. For those who have not been Carniceria Guanajuato, both Ashland and California, are full service Mexican grocery stores with in-house taquerias.

    GuanajuatoLTH3.jpg


    Carniceria Guanajuato , Count me a Fan!

    Carniceria Guanajuato  
    3140 N California Av
    Chicago, IL 60618
    773-267-7739

    This has been a personal favorite of mine ever since I moved to the neighborhood a couple of years ago. I especially love the al pastor and carne asada, though the lengua and chorizo are both great, too. And I love that salsa.

    Count me a fan, too!

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #3 - February 11th, 2018, 5:50 pm
    Post #3 - February 11th, 2018, 5:50 pm Post #3 - February 11th, 2018, 5:50 pm
    ronnie_suburban wrote:This has been a personal favorite of mine ever since I moved to the neighborhood a couple of years ago. I especially love the al pastor and carne asada, though the lengua and chorizo are both great, too. And I love that salsa.

    My favorite taco at Carniceria Guanajuato is lengua typically paired with another taco or two. Chile Relleno was a special today, a tasty version that must have weighed at least 1/lb.

    I also dig Carniceria Guanajuato taqueria squeeze bottle salsa and always ask for a couple of jalapenos on the side along with the lime wedges. Type of jalapenos seems to be random, almost never the same two times in a row, sometimes pickled, like today, sometimes grilled and oftentimes raw. I'm happy with any of the three.

    GuanajuatoLTH2.jpg Carniceria Guanajuato massive Chile Relleno taco, weekend special.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #4 - February 27th, 2018, 2:56 am
    Post #4 - February 27th, 2018, 2:56 am Post #4 - February 27th, 2018, 2:56 am
    Oops. It turns out I have eaten here. I remember the circumstance. The prior location of The Beer Temple was having a beer event starting @ 7:00 pm, and a number of beers would be consumed. There was no traffic on Belmont this afternoon, and the #77 bus got to California really swiftly. Too early for the beer event. So I needed to kill some time as well. There was a banner on the grocery store window mentioning its taqueria. In I went.
    Here are the photographs I got: Image Image
    It looks like I had two carne asada tacos. I think I put on some red sauce also. I honestly forgot about it though.
    Perhaps the next time I go to Metropolitan Brwg., I'll bring in tacos from here.
    Learn what Bing prefers you not know: http://208.84.112.25/~pudgym29/bookmark4.html
  • Post #5 - May 1st, 2018, 4:35 pm
    Post #5 - May 1st, 2018, 4:35 pm Post #5 - May 1st, 2018, 4:35 pm
    Lengua, lomo & tripas = lunch. Love Carniceria Guanajuato on California, always order 2 jalapeños. Never the same, Fresh, grilled, today escabeche . It’s like jalapeño roulette :)

    GuanajuatoLTH6.jpg Lengua, lomo & tripas = lunch.


    Carniceria Guanajuato, Count me a Fan!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #6 - July 10th, 2018, 9:43 am
    Post #6 - July 10th, 2018, 9:43 am Post #6 - July 10th, 2018, 9:43 am
    Wondering whether they have the Guanajuato specialty, "tacos mineros" - basically the pasty of Mexico - a miner's lunch. Recipes found online suggest a variety of ingredients, but what seems mosty typical is cubed pork, potato and carrot with a bit of onion.

    Also, any idea where the owners might be from in Guanajuato?
    Man : I can't understand how a poet like you can eat that stuff.
    T. S. Eliot: Ah, but you're not a poet.
  • Post #7 - July 10th, 2018, 10:51 am
    Post #7 - July 10th, 2018, 10:51 am Post #7 - July 10th, 2018, 10:51 am
    Josephine wrote:Wondering whether they have the Guanajuato specialty, "tacos mineros" - basically the pasty of Mexico - a miner's lunch. Recipes found online suggest a variety of ingredients, but what seems mosty typical is cubed pork, potato and carrot with a bit of onion.

    Also, any idea where the owners might be from in Guanajuato?


    Tacos Mineros sound an awful lot like empanadas. Are they different in some way?
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #8 - July 10th, 2018, 4:00 pm
    Post #8 - July 10th, 2018, 4:00 pm Post #8 - July 10th, 2018, 4:00 pm
    stevez wrote:
    Josephine wrote:Wondering whether they have the Guanajuato specialty, "tacos mineros" - basically the pasty of Mexico - a miner's lunch. Recipes found online suggest a variety of ingredients, but what seems mosty typical is cubed pork, potato and carrot with a bit of onion.

    Also, any idea where the owners might be from in Guanajuato?

    Tacos Mineros sound an awful lot like empanadas. Are they different in some way?

    Tacos mineros sound even more like pastes from Hidalgo. I encountered these direct descendents of Cornish pasties in Arkansas, of all places. See Tamalittle, Little Rock: Pastes – Cornish Pasties via Hidalgo. Unfortunately, it seems that great little restaurant has gone out of business (Rock City Eats; Yelp). It should come as no surprise that Hidalgo almost borders Guanajuato and mining has traditionally been a major industry in both states.
  • Post #9 - July 10th, 2018, 4:04 pm
    Post #9 - July 10th, 2018, 4:04 pm Post #9 - July 10th, 2018, 4:04 pm
    Josephine wrote:Wondering whether they have the Guanajuato specialty, "tacos mineros" - basically the pasty of Mexico - a miner's lunch. Recipes found online suggest a variety of ingredients, but what seems mosty typical is cubed pork, potato and carrot with a bit of onion.

    Fwiw, I've been here dozens of times and never seen these or noticed any signage offering them. That doesn't necessarily mean they don't have them but considering they don't even make the tortillas for their tacos in-house, I'd say it's unlikely.

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #10 - July 10th, 2018, 4:56 pm
    Post #10 - July 10th, 2018, 4:56 pm Post #10 - July 10th, 2018, 4:56 pm
    stevez wrote:
    Josephine wrote:Wondering whether they have the Guanajuato specialty, "tacos mineros" - basically the pasty of Mexico - a miner's lunch. Recipes found online suggest a variety of ingredients, but what seems mosty typical is cubed pork, potato and carrot with a bit of onion.

    Also, any idea where the owners might be from in Guanajuato?


    Tacos Mineros sound an awful lot like empanadas. Are they different in some way?



    I was under the impression that Tacos Mineros are what they call Tacos de Canasta in a place like Aguascalientes. Same idea in that the basket tacos could sit and steam and stay warm while miners worked the mines.

    If anyone is curious about Mexican style pastes / empanadas via Hidalgo you can check this cool article from Roads & Kingdoms. Then head over to one of my personal GNR's in Golden Tuzo on Diversey in Belmont-Cragin. I'm 99.9% sure that you wont find them at Carniceria Guanajuato.
  • Post #11 - July 12th, 2018, 12:42 pm
    Post #11 - July 12th, 2018, 12:42 pm Post #11 - July 12th, 2018, 12:42 pm
    Semi-OT: The Economist just published an article talking about how the Cornish pasty became a Mexican delicacy:
    https://www.1843magazine.com/food-drink ... n-delicacy
  • Post #12 - July 13th, 2018, 10:19 am
    Post #12 - July 13th, 2018, 10:19 am Post #12 - July 13th, 2018, 10:19 am
    stevez wrote:
    Josephine wrote:Wondering whether they have the Guanajuato specialty, "tacos mineros" - basically the pasty of Mexico - a miner's lunch. Recipes found online suggest a variety of ingredients, but what seems mosty typical is cubed pork, potato and carrot with a bit of onion.

    Also, any idea where the owners might be from in Guanajuato?


    Tacos Mineros sound an awful lot like empanadas. Are they different in some way?


    I should have been clearer. They are tacos in tortillas. In an empanada, they would be very much like a pasty. I was just thinking of them as a miner's lunch.

    Thank you, Rene G and DaBeef for the links and information on the Hidalgo connection. I don't imagine I will get to Hidalgo this trip, but some of the Gto. and Hidalgo traditions overlap - especially barbacoa. (I'm working on a post about what I've found in San Miguel de Allende.)

    Looks like on my next visit to Chicago, I am going to have to head over to Belmont-Craigin and to Taqueria Guanajuato #3 to fill in my knowledge gaps!
    Man : I can't understand how a poet like you can eat that stuff.
    T. S. Eliot: Ah, but you're not a poet.

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