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Carnitas La Esquinita - Barbacoa, Carnitas & Caldo de Pollo

Carnitas La Esquinita - Barbacoa, Carnitas & Caldo de Pollo
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  • Carnitas La Esquinita - Barbacoa, Carnitas & Caldo de Pollo

    Post #1 - October 5th, 2018, 7:55 am
    Post #1 - October 5th, 2018, 7:55 am Post #1 - October 5th, 2018, 7:55 am
    Carnitas La Esquinita has been on my MustTry list since trixie-pea / @trixiekristinakim mentioned, with a shoutout by Da Beef / @chibbqking, on Instagram. Barbacoa & carnitas tip-top, caldo de pollo good as I've had in ages.

    Full menu of soups, tacos, tortas, burritos and breakfast, friendly service, table seating and long hours.

    CLEP1.jpg Caldo de Pollo

    CLEP3.jpg Accompaniments

    CLEP2.jpg Barbacoa & Carnitas. Delicious but not very photogenic.

    Carnitas La Esquinta, Count me a Fan!

    Carnitas La Esquinta
    3424 W Irving Park Rd
    Chicago, IL 60618
    773-249-7202
    8am - 10:45 Daily
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #2 - October 6th, 2018, 3:02 pm
    Post #2 - October 6th, 2018, 3:02 pm Post #2 - October 6th, 2018, 3:02 pm
    So glad this is on the radar. We had lunch here earlier today and were very pleased by the food and the warm, hospitable service . . .

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    Carnitas La Esquinita, 3424 W Irving Park Road

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    Menu, Cover
    I had a good chuckle when I saw this schematic.

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    Menu, Page 1

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    Menu, Page 2

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    Menu, Page 3

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    Menu, Page 4

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    Menu, Page 5

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    Carnitas, una libra
    The namesake item was just terrific. Really, some of the most enjoyable carnitas I've ever had. Not only was the pork flavor really intense, but the textural contrasts of the meat made it a pleasure to eat. Even after we were full, it was hard to stop picking at this plate of goodness.

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    Tacos de Barbacoa
    This was some tender and flavorful goat on these tortillas.

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    Pozole Rojo con Puerco
    I really enjoyed this rich, flavorful bowl, which in addition to some perfectly cooked carrots and cabbage, also contained very tasty pieces of tender pork and soft hominy. A green version, with chicken instead of pork, is also available.

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    Burrito de Carne Asada
    Good stuff, though it wouldn't necessarily be at the top of my 'order it again' list.

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    Caldo De Res
    I only spectated this bowl of beef soup -- and did not try it -- but my companion seemed to enjoy it.

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    Caldo De Pollo
    A flavorful and not-too-salty broth, and some very tender, bone-in pieces of chicken. This was a helluva nice bowl.

    When it comes to Mexican food in Chicago, we are truly spoiled. Add Carnitas La Esquinita to the list of places that make it so.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

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

    That don't impress me much --Shania Twain
  • Post #3 - October 7th, 2018, 9:33 am
    Post #3 - October 7th, 2018, 9:33 am Post #3 - October 7th, 2018, 9:33 am
    ronnie_suburban wrote:So glad this is on the radar. We had lunch here earlier today and were very pleased by the food and the warm, hospitable service . . .

    Glad you dug Carnitas La Esquinita, I've just had one visit but see many more in my future. Kudos on the terrific carnitas pic, carnitas and wings from Great Sea never live up to their deliciousness in my photos.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #4 - October 7th, 2018, 10:33 am
    Post #4 - October 7th, 2018, 10:33 am Post #4 - October 7th, 2018, 10:33 am
    G Wiv wrote:
    ronnie_suburban wrote:So glad this is on the radar. We had lunch here earlier today and were very pleased by the food and the warm, hospitable service . . .

    Glad you dug Carnitas La Esquinita, I've just had one visit but see many more in my future. Kudos on the terrific carnitas pic, carnitas and wings from Great Sea never live up to their deliciousness in my photos.

    Pigmon and Trixie-Pea had both mentioned it a few times and I'd been meaning to go but your post pushed it into priority territory. I brought my big camera, so the pic more or less took itself.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

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

    That don't impress me much --Shania Twain
  • Post #5 - October 8th, 2018, 9:39 am
    Post #5 - October 8th, 2018, 9:39 am Post #5 - October 8th, 2018, 9:39 am
    Thanks for posting, I live a few blocks away and have never thought to try this place.
  • Post #6 - October 31st, 2018, 2:17 pm
    Post #6 - October 31st, 2018, 2:17 pm Post #6 - October 31st, 2018, 2:17 pm
    More delicious food and warm hospitality at lunch earlier today . . .

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    Carnitas, 1 pound
    Even better, perhaps, than the batch about which I posted upthread.

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    Barbacoa, 1 pound
    We were told that the meat used for barbacoa does indeed change from time to time. Today it was cabeza de vaca. Unbelievably unctuous, tender and delicious.

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    Grilled Onions and Peppers
    A very tasty accompaniment.

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    Caldo de Pollo
    The cure for what ails you.

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    Sope de Al Pastor
    It's under there, at least I think it was. :wink:

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    Cooking The Carnitas
    Chef Oscar, whose sister-in-law owns the restaurant, recognized us because he also cooks at Khan BBQ. He invited us to come back to the kitchen and see the carnitas being cooked. He told us that some people have erroneously assumed that the carnitas are not made in house. It's pretty clear that they are.

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    Carnitas In Motion
    That is one big-ass cauldron of delicious!

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

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

    That don't impress me much --Shania Twain
  • Post #7 - November 16th, 2018, 11:08 am
    Post #7 - November 16th, 2018, 11:08 am Post #7 - November 16th, 2018, 11:08 am
    Mike Sula (nobly undeterred by budget cuts on a sinking ship) has a very nice piece about CLE this week at The Reader's website . . .

    at chicagoreader.com, Mike Sula wrote:The restaurant may not do the traffic of Carnitas Don Pedro, but the pork stays consistently moist anyway. That's because once it's done cooking, Hernandez doesn't keep it under heat lamps, but instead leaves it in the pan, effectively making confit, a meat cooked and preserved in its own fat. When an order comes in, he chops it up on the flattop, achieving an ideal matrix of tender shoulder and chewy skin, a perfect balance of the fatty, meaty, and crispy. Cilantro, raw chopped onion, and a squirt of lime are all that's needed to check the exquisite richness.

    Carnitas La Esquinita hides in plain sight

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

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

    That don't impress me much --Shania Twain
  • Post #8 - November 16th, 2018, 11:56 am
    Post #8 - November 16th, 2018, 11:56 am Post #8 - November 16th, 2018, 11:56 am
    top of my list
  • Post #9 - November 26th, 2018, 12:45 pm
    Post #9 - November 26th, 2018, 12:45 pm Post #9 - November 26th, 2018, 12:45 pm
    B18E4ED7-182B-435A-B2C0-26C8B689ACCD.jpeg Goat barbacoa
    I’m not sure what I can add that has not been said already. This place is a gem. Lunch for two consisted of deeply flavorful goat barbacoa tacos, and the aforementioned namesake dish. Just delicious. Bulgarian Mavrud is a great wine match, as long as you go easy on the heat.
    C4B066F1-12D3-42D9-9F30-93E7B7B7B4CE.jpeg Bulgarian Mavrud
    A7AAA7C6-20F9-4DE1-BB9E-5C34401230D2.jpeg Carnitas

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