This Chicago, Illinois Favorite Makes Al Pastor Worth The Line
Chicago air sharpens when you stand in front of Aztec Dave’s, where smoke rolls off the grill and the scent of pork drifts into the street. The crowd gathers fast, neighbors talking, music spilling from car windows, the line moving in steady bursts.
Every order feels alive: al pastor sliced hot and bright with pineapple, quesabirria folded crisp around molten cheese, shrimp kissed by guajillo heat. I stayed longer than planned, caught between the chatter and the rhythm of spatulas hitting steel.
What you get here isn’t simply tacos, it’s a pulse, one that draws you in, feeds you well, and leaves you buzzing long after the last bite. Chicago feels louder, warmer, truer when Aztec Dave’s is part of the night.
Pastor With Punch
The crowd forms fast around the truck window, conversations pausing as pork turns on the spit, the scent of adobo and pineapple drifting across the street. Cilantro and onion scatter like confetti across tortillas.
This is the classic build, served straight, no fluff, just balance between smoky meat and sweet fruit. It feels rooted, confident, unwilling to overcomplicate.
I ordered two, then added another without thinking. That third taco sealed it, the line outside suddenly made perfect sense.
Quesabirria Dunk
Cheese melts into the tortilla until the edge crisps golden, locking in shredded birria that drips deep and rich. The plate arrives with a small cup of consomé.
This sidecar of broth isn’t decoration, it’s the ritual. Dip, bite, repeat. Each dunk resets the taco, keeping it hot, savory, and indulgent.
People lean into this order when they want something heavier, something layered. Watching a whole table lower tacos into consomé bowls felt almost like choreography.
Guajillo On The Grill
Shrimp hit the flat-top with a sizzle that releases a chile glow—clean, bright, not overpowering. Pico de gallo cools the heat, slaw adds crunch.
The combination works because guajillo keeps its fire measured, a pepper that colors flavor more than it burns. Every bite tastes fresh, paced, not rushed.
It’s the taco I recommend to anyone new to Aztec Dave’s. It proves the menu isn’t all about meat, but clarity, balance, and a respect for detail.
Beer Battered Crunch
Cod and shrimp get dipped and fried until the shells go golden, the sound of crunch arriving before the first bite. Jalapeño aioli sits waiting, sharp but creamy.
Slaw tops the fish, cooling the spice while keeping the texture crisp. The result is a taco that feels both beachy and urban at once.
This is the order that disappears quickly. When I ate mine, I caught myself looking at the plate again, wondering how it emptied before I was ready.
Mole In Street-Taco Form
Dark mole clings to chicken, every fold carrying chocolate depth mixed with chile’s sharpness. Cotija sprinkles lightly, radish slices cut fresh.
The flavors surprise: earthy, rich, but still compact enough to hold in one hand. It feels less like a sauce and more like a story told inside a tortilla.
I loved that mole could be this portable. It was proof that a dish usually heavy and ceremonial could thrive in the speed of street food.
Three-Taco Rhythm
Lunchtime swells the line, and the combo deal answers it—three tacos boxed or plated, fast enough to keep the crowd flowing.
Pick your mix: pastor, fish, birria, shrimp. The kitchen’s rhythm makes the handoff smooth, each order part of a larger cadence.
I grabbed three, sat on the curb, and felt like I was part of the ritual. This combo isn’t just value, it’s Aztec Dave’s way of feeding a rush without missing a beat.
Cantina Safety Net
For those who miss the truck, the cantina anchors the menu. The space stretches later into the night, catching stragglers and regulars alike.
Every taco option survives the move indoors, paired with drinks and longer hours. It’s a practical extension that keeps the fan base fed.
Knowing the cantina exists made me relax in the truck’s line. Even if I missed the window, there was a second chance waiting a few blocks away.
Bowls For The “No Tortilla” Friend
Not everyone wants bread. The Baja Bowl and rice bowls keep proteins in play without tortillas. Guajillo shrimp translates beautifully, flavor intact.
These bowls run parallel to the tacos, designed for groups where dietary lines cross. Nobody misses out, and nobody compromises.
I liked seeing these options on the board. They make Aztec Dave’s more flexible, proof that inclusivity can taste just as good.
Big Orders, Easy Handoff
Catering trays roll out lined with Al Pastor, Birria, Guajillo Shrimp, and Tilapia. Tortillas, cilantro, onions, and salsas arrive alongside, ready for group build-outs.
The system makes sense: prep the proteins, let the crowd assemble. It’s communal eating done without fuss.
Watching an office crew haul out trays one afternoon made me laugh, Aztec Dave’s had turned their workday into a taco party.