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Best mexican seafood
El Barco Sampling the tostada de pulpo, a crunchy corn wafer topped with purple chunks of octopus glistening and swimming in limey cilantro infusion or the huachinango al mojo de ajo, a whole deep-fried snapper marinated in garlic, wine and herbs, your tastebuds will be swimming in the Gulf of Mexico. 1035 N. Ashland
(773)486-6850
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Best of Chicago was written by Brian Hieggelke, Scoop Jackson, Tom Lynch, Michael Nagrant, Ray Pride and Michael Workman
With additional contributions by John Beer, Jennifer Berg, Duke Shin, James VanOsdol and David Witter
Photography: Audrey Cho
Model: Anna Simonovic
Makeup: Diane Arce
2006
Copyright
Newcity Communications, Inc.
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