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Glenview’s Cafe El Tapatio tweaks proven recipe for success

Cafe El Tapatio’s arrachera XX ($19) is a generous helping of charbroiled Angus skirt steak marinated in Dos Equis and garlic served with nopalitos, frijoles de la olla and fresh guacamole. Sarah Haider/22nd Century Media
The chamuscado de panela ($9) is a tasty appetizer made of three slices of seared queso panela, topped with roasted tomato, poblano, ancho chile balsamic sauce and sprinkled with Mexican oregano.
The chilpayate margarita ($11) is mixed with ancho chile-infused tequila, triple sec, habanero bitters, tamarindo and lime served with a chili-powder rim.
The enchiladas de espinaca ($14) is a hefty serving of three flour tortillas stuffed with fresh spinach and queso, and topped with mild chipotle cream sauce. The dish comes with a side of arroz verde, esquites de calabaza and guacamole.
Cafe El Tapatio’s revoltijo ($11), filled with flash-fried plantains, is topped with carne asada, poblano rajas, mushrooms and chopped onion all covered in queso Chihuahua au gratin.
The papas primavera ($6) features house-cut potatoes with a touch of garlic and topped with a spicy and flavorful cilantro-chimichurri sauce.
Chris Pullam, Contributing Editor
3:46 pm CDT May 17, 2017
How does an entrepreneur make a name for himself in the food business when his parents already own a four-decade-old restaurant in Chicago?

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