Tacombi’s tacos take the cake

Tacombi is taking over the world in a short amount of time thanks to Mexican cuisine that is out of this world. Some might miss the entrance to the establishment at 126 North Peoria Street in the West Loop area of Chicago, but as spring approaches their glass garage door will roll up to bring more attention to the fiesta inside. Plans are in the works for a new patio space in front if all goes well, so stay tuned.

After visiting the Yucatan for a travel story last year it was easy to see the region's influence that flows through Tacombi's veins. The name stems from taco and Combi or German Kombi, short for Kombinationkraftwagen, a combination vehicle for carrying people and products.

Founder Dario Wolos sold tacos out of this converted Volkswagen van in Playa del Carmen right on the beach beginning in 2006. The first storefront sprang up in a garage in New York in 2010 and there are 17 locations with 60 more planned in the future, including one in Wicker Park.

There's a great deal of competition in the Windy City surrounding Mexican food, but Tacombi separates itself by supplying its own Vista Hermosa brand of tortilla products, salsas and condiments. This keeps things incredibly fresh and the kitchen starts from scratch every day with some marinades brewing over 48 hours long. These Master Taqueros cooking in an open kitchen area are skilled in combining just the right ingredients together.

The menu is kept concise with a sleek one-pager presented on two sides to flip over.

Begin your quest with an entrada (appetizer) of corn esquites that will satisfy street corn salad fans with house-made mayonnaise.

The white rice and the black beans are listed as a starter but could be paired with the main meal of various tacos or open-faced quesadillas.

It's Taco Tuesday every week for those who dine in with a special buy one get one promo after joining the Taco Taco Club.

Diners will definitely want at least two of the Al Pastor tacos with free-range pork or the skirt steak taco topped with grilled onions, jalapeños and serrano peppers.

The Baja Crispy Fish taco is a standout and the staff is proud of it. This statement piece provides just the right amount of a light crunch then wash it down with a spicy margarita or a creamy rice milk horchata.

While no desserts are offered on the menu at the time of this review, hopefully, this will change as this blossoming restaurant group grows.

This “Flor de Fulton” not only hosts special events in the 3,800 square feet of space but there are catering options as well. This organization puts its money where its mouth is by creating The Tacombi Foundation, dedicated to assisting Mexican communities, so dive into a company that everyone can feel good about.

Visit tacombi.com to plan a visit and download the app for even more convenience. Rack up some loyalty points and start the fiesta today!