Taco "El Michelin"
On the Quest in Mexico City
To bring Chicago the best TACOS in the World
Learning from the BEST taqueros in CDMX
to bring you the BEST!
Over 56 Taquerias visited
On our search for the best tacos
Flavors Of Mexico
right to your doorstep!
The Story Behind ‘El Michelin’ Taco,
Ventura Orozco Osorio the owner of Quesabirria Jalisco Restaurants in Chicago, who many consider not only the creator of the Quesabirria Tacos but is also seen as one of the first food critic influencers in the history of the Internet. YouTube videos date as far back as almost 20 years. Now he is on a search for the Perfect Mexico City Taco. Some people chase fame. Some chase trends. Ventura Orozco Osorio chased flavor. Not just any flavor, either — he was searching for that flavor. The kind that stops conversation. The kind that makes you close your eyes after the first bite because your brain is trying to process what just happened. The kind of taco that doesn’t need gimmicks, social media tricks, gold foil, flaming platters, or over-the-top ingredients. Just soul. Just technique. Just sazón. And to find it, Ventura went straight to the heart of modern taco culture: Mexico City. What started as a simple food trip turned into a four-month obsession. Ventura traveled throughout CDMX visiting taquería after taquería, spending countless nights studying trompos, tortillas, salsas, cuts of meat, cooking techniques, textures, aromas, and traditions. He visited more than 50 taquerías during that journey — from legendary neighborhood spots hidden on side streets to some of the most talked-about Michelin-recognized taco destinations in the world. One stop on that journey was the now world-famous Taquería El Califa de León, the Michelin-star-winning taco institution that helped put Mexico City street tacos on the global culinary map. But Ventura wasn’t looking for hype. He was looking for truth. And while he respected the Michelin-starred experience, he quickly realized something important: the magic of Mexico City tacos wasn’t living in just one restaurant. It was spread throughout the city. In the smoke-filled taquerías. In the late-night taco stands. In the tiny kitchens where generations of taqueros perfected the art of simplicity. Every taquero had something to teach. Every taco told a story. So Ventura kept going. Night after night. Neighborhood after neighborhood. Taco after taco. Until finally… it happened. One bite. One perfect taco. The juices hit first. Then the char. Then the balance of fat, acid, tortilla, smoke, spice, and tenderness all exploding together at once. Nothing fancy. Nothing forced. Just perfect harmony. The kind of taco that reminds you why Mexico City is considered one of the greatest street-food capitals in the world. And in that moment, Ventura knew: This was the taco he was bringing back to Chicago.
Instead of simply copying what he tasted, Ventura immersed himself deeper into the culture. He built relationships. He asked questions. He listened. He learned. Eventually, he befriended the owner of the taquería whose flavors had inspired him most. What followed became more than culinary inspiration — it became mentorship. The owner shared techniques, philosophy, and the understanding that great tacos are not complicated. The best tacos are built on discipline. Balance. Patience. Heat. Texture. And love. That philosophy became the foundation for Ventura’s newest creation: El Michelin Named in honor of the Michelin Bib Gourmand winners, Michelin-recommended taquerías, and Michelin-star taco legends that inspired his journey through Mexico City. But make no mistake — this is Ventura’s version. A Chicago interpretation rooted in authentic Mexico City flavor culture. No gimmicks. No unnecessary fusion. No distractions. Just tacos done correctly. Simple tortillas. Perfectly seasoned meat. Balanced salsas. Real technique. Real flavor. Real sazón. Because Ventura learned something important during those four months in Mexico City: Most truly legendary tacos are made with simplicity. What separates them is not expensive ingredients — it’s precision, passion, consistency, and soul. Now, that experience has arrived in Chicago. At Quesabirria Jalisco 2
3904 North Cicero Avenue Portage Park, Chicago Ventura Orozco Osorio invites Chicago to experience the flavors, inspiration, and energy of Mexico City taco culture through El Michelin — a taco born from obsession, respect, travel, and the relentless pursuit of flavor. This isn’t just another taco trend. It’s a tribute to the taqueros of Mexico City. To the Michelin-recognized taco movement. To the art of keeping things simple. And to the belief that one perfect bite can change everything. Come taste the taco that brought Mexico City to Chicago.