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Pueblo Nuevo is a casual Portage Park spot built around Mexican street food, where the pambazo, a soft roll dunked in red guajillo sauce and stuffed with fried potato, is the kind of sandwich that ends any argument about whether bread can be a main character. The pozole runs green, made with tomatillos and chicken, and you set the heat yourself. Eater put it on its list of Chicago's best Mexican restaurants.
The awards strongest first
One number, weighted & current 62
How we scoreThe dishes from the writeups
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Tongue tacos
“From tongue tacos, tortas, and pozole, to a lesser-known street food darling the pambazo, a sandwich made using a soft bread roll dipped in a red guajillo pepper sauce with lightly fried potatoes.”
Eater -
Pambazo
“From tongue tacos, tortas, and pozole, to a lesser-known street food darling the pambazo, a sandwich made using a soft bread roll dipped in a red guajillo pepper sauce with lightly fried potatoes.”
Eater -
Green pozole
“Named after a city in Guanajuato, Pueblo Nuevo’s menu could not miss the opportunity to pay homage to one of the local favorites: green pozole.”
Eater -
Chicharrón gordita
“The restaurant recently added to their menu another fried corn favorite: a chicharrón gordita.”
Eater
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