Taquería Chingón started as backyard barbecues and late-night pop-ups between Marcos Ascencio and Oliver Poilevey before growing into a full restaurant in Fulton Market, built on the idea of bringing Mexico City's energy to Chicago.
The menu centers on an Al Pastor trompo of marinated Berkshire pork shoulder, carved to order, alongside a duck carnitas confit topped with crispy chicharron, date puree, and a sunchoke-habanero salsa. Skirt steak comes with avocado mousse and chimichurri, and the rest of the menu runs through quesadillas, tortas, and burritos, plus a breakfast menu that includes café de olla.
Michelin awarded Taquería Chingón a Bib Gourmand in 2025 after selecting it the year before, and Eater has named it among its citywide best-of picks.
The menu centers on an Al Pastor trompo of marinated Berkshire pork shoulder, carved to order, alongside a duck carnitas confit topped with crispy chicharron, date puree, and a sunchoke-habanero salsa. Skirt steak comes with avocado mousse and chimichurri, and the rest of the menu runs through quesadillas, tortas, and burritos, plus a breakfast menu that includes café de olla.
Michelin awarded Taquería Chingón a Bib Gourmand in 2025 after selecting it the year before, and Eater has named it among its citywide best-of picks.