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Businiess name:
Salpicon
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Review by:
citysearch c.
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Review content:
I have been dining at Salpicon on a regular basis every since they first open their doors in 1995 and I've always had an excellent experience there. \r
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Over the years, I have taken many, many friends there and they too have become fans and regulars of Salpicon. Sure, the restaurant may have ""loud"" decor, prices that are more expensive than your neighborhood burrito house and a tight dining space, but what makes it special is the excellent food and outstanding flavors of award-winning and nationally-acclaimed chef Priscila Satkoff.\r
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I am writing to defend my taste buds!\r
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When I read the few “negative” reviews, I believe that these folks walked into the wrong restaurant. They might have been looking for Las Pinatas (just up the street – decent/cheap Mexican food) but somehow ended up at Salpicon. They may have been looking giant combo platters and jumbo hangover margaritas, but instead they dined at a fine restaurant unfamiliar to them; a restaurant that puts flavor, uniqueness and quality ahead of quantity. \r
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If you’re looking for a “burrito-the-size-of-your-head” that’s fine. But please don’t slam Salpicon for taking Mexican food to an entirely new level. \r
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Uncle Julio’s it is not. Chi-Chi’s it is not. Adobo Grill it is not. If you want to gorge then walk down the street to Las Pinatas (or take a cab if you’re that lazy). If you want to throw back shots of cheap tequila, cab over to El Jardin in Wrigleyville and slam away till you see double. Or triple.\r
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What brings me back to Salpicon time and time again are the wonderful flavors and sauces. Must haves on the menu include: the spicy Jalapenos Rellenos (if you’re excepting a plate of deep-fried Jalapeno Poppers by the dozen, stay away); the tasty spinach salad “Ensalada Espinaca” (if you want a Buca di Beppo-sized salad, stay away); the fresh blue marlin Seviche; any of the appetizer specials: any one of Priscila’s cream soups – quite outstanding; my-mouth-is-watering-right-now lamb chops and beef tenderloin; and any of the fresh fish specials – they have always been excellent. \r
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And those who say Salpicon Margaritas are “watered down” are certainly unfamiliar with top-shelf, extra-smooth, 100% agave tequilas. Thus they are disappointed because that nasty “twang” of cheap tequila/ grain alcohol is missing. Sorry to disappoint you, but nasty is not what real tequila tastes like. \r
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As far as price, with quality food comes quality prices. If you only go there once a year for special occasions, then that is what kind of restaurant it is: special. \r
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I’ve seen a lot of restaurants come and go here in Chicago, but as long as Priscila continues to dazzle me - and all of us Salpicon regulars - with her creativity and wonderful flavors, this is one restaurant that will continue to thrive and stand out above the rest. \r
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Sorry, no combo platters here!\r
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Salud!\r
Pros: Best Mexican Flavors and Dishes in Chicago!
Cons: None (unless you're looking for a cheap burrito house.)
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