(As first seen on JewishJournal.com) Though Chicago’s been in the news a lot lately — dealing with political issues, a crime wave and harsh weather — it’s still one of the great cities in the world! From its very beginnings, Chicago rose above the neighboring prairie towns in sophistication and culture. Folks came up from the Mississippi Delta and also, from around the globe.
One of the city’s historic outdoor markets — Maxwell Street Market — isn’t even on Maxwell Street anymore, but its quirky mystique follows it wherever it goes. For over 100 years, the market has been a famed melting pot of ethnic foods, flea market and back in the day, a well-known place to fence stolen goods! Unlike some of the city’s other farmer’s markets, Maxwell Street is open every Sunday, year round. I visited it on a gorgeous, unseasonably warm November day. The market was packed with neighborhood South Loop residents, as well as people the north side by way of bikes on this lovely day. Some brought their dogs, as the market seems to be dog-friendly.
These days, Maxwell Street Market’s food vendors are Mexican and other Latin street food, in all of their glory. Have you had pozole? It’s a traditional Mexican stew made with pork, hominy, spices and herbs, all slow-cooked. It felt so warming and perfect as a brunch starter on a warm-cool morning. Sitting at the pozole booth’s communal picnic table, I chatted up a couple of local fix-it guys: they felt the same way. The recipes are the real deal . . . I’m sure of it. Many of the vendors don’t speak English and my Spanish is sorely lacking.
As I finished up my stew, I glanced at a growing line in front of one of the vendors across the way. It was unlike anywhere in the whole market! I’ve always known that when it comes to local restaurants — even if it’s a food truck or a truck stop — the ones with huge crowds are where you want to go. The locals know what’s best!
Rubi’s Tacos are revered by people all over Chicago. The vendor serves varieties that aren’t dumbed down for tourists. They take a while to get to your order, because everything is made of the freshest ingredients to order. I got a taco with chopped tongue, along with huitlacoche: a corn fungus known as “corn truffles”. You can get your taco garnished with your choice of roasted spring onions, roasted chili peppers, fresh cilantro, onion, tomato and lettuce. The shell is a freshly baked soft taco. Luscious! There wasn’t a single person in the long line who was disappointed.