Chicago Food | Taco Omakase at Mariscos San Pedro

🍖Mariscos San Pedro’s Taco Omakase is out of this world! It’s an incredible experience with a wide variety of flavors and textures—everything is delicious. The only downside is that my stomach wasn’t big enough. No wonder it was rated the best taco program by the Chicago Tribune, somehow even outshining the newly Michelin-starred Cariño. Maybe Tribune readers just can’t afford to eat at Michelin-starred places! 🍖The omakase combines traditional Mexican seafood mariscos with French culinary techniques and a touch of Japanese elements. It’s so flavorful and diverse that you won’t get bored even if you eat until you’re stuffed—each bite is a unique experience. 🍖A few dishes left a particularly strong impression: Sardine Aguachile: This was amazing. The slightly fatty sardines were paired with a tangy and fruity aguachile sauce. The balance of flavors—sweet, sour, and savory—was perfect. You could eat this ten times and never get tired of it. 🍖Maitake Mushroom Taco: This taco was topped with a rich yolk sauce and yolk shavings that had been cured with wood ash, all served on a tortilla infused with the delicious flavor of porcini mushrooms. It was a double dose of mushroom and yolk flavors, creating a multi-dimensional taste experience. 🍖Pork Carnitas: Despite its simple ingredients, the pork carnitas were incredible. The pork cheek was crispy on the outside but melted in your mouth. I was blown away by the texture and flavor. It was like, “Hot damn, how did they do this?” 🍖There were so many more dishes, but I was so full that I couldn’t even write about them all! #Chicago #Food #CreativeCuisine #RestaurantShare #WeekendExploration #Weekend