A taco crawl for the end times: El Santo Taqueria, the Chicago Taco Authority, and Tomatillo Taco-Ville
Challenged to create a cocktail with huitlacoche, Damian Arms of the JW Marriott Lobby Lounge puts the corn fungus to good use.
From disappearing cocoa nib consomme to escaped eels, it was a lively year for Key Ingredient
In this week’s Food & Drink: Ye olde South Loop tavern, Key Ingredient huitlacoche
Perennial Virant pastry chef uses huitlacoche in a dessert that tastes great, looks awful
In this week’s Food & Drink: Graham Elliot Bowles’s latest homage to self, Key Ingredient chicken gizzards
My vote for the best Mexican food in Chicago