Los Takitos Taco Shop combines staple Mexican favorites with Lebanese flavor

In a nondescript strip mall in northwest suburban Palatine, there’s a small fast-casual taco joint that’s so big on flavor, it has been making waves nationally on Yelp’s list of “Top 100 places to eat in 2019.”

The owners of Los Takitos Taco Shop, referred to by many as “Taco Shop,” minces no words about their unfussy mission — to make simply delicious tacos that combine the owners’ Lebanese and Mexican heritage.

“Everybody loves tacos,” co-owner Sanaa Yazbek said. “Anybody who sees ‘Taco Shop” knows right away what we do. We made it simple enough with the sign and name.”

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Yazbek and Alma Hernandez, a trained biologist, are restaurant industry veterans who met six years ago while bartending for a large restaurant chain. The two quickly became friends and started making plans for a business of their own.

When the two discovered space for rent near a children’s batting cage and a bustling ice cream shop, they knew tacos would round out the strip mall’s offerings. They opened their taco shop, at 809 N. Quentin Rd., near the close of 2017. Less than two years later, the Taco Shop ranks as number 62 on Yelp’s 2019 list for must-try restaurants.

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“Our customers are very loyal, 90% of our customers are regulars and all of our publicity has been word of mouth,” Yazbek said proudly.

Despite a straightforward menu featuring tacos, burritos, fajitas, tortas and salads, influences from Yazbek’s cultural background add an unexpected twist to the flavors Hernandez has perfected using her grandmother and family’s recipes from the region of Cuernavaca, Morelos.

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“I’m from the Middle East, from Lebanon. We use a lot of spices and herbs,” said Yazbek. “When Alma and I decided to open, we wanted to combine some of these flavors togethers. It’s Mexican authentic with a twist.”

The popular tacos al pastor is a nod to Yazbek’s Lebanese heritage. She explained that Lebanese immigrants brought shawarma — a dish using the technique of spit-roasting meat — to Mexico in the 1900s. Mexicans adapted the cooking style by using pork instead of lamb and adding spices like a variety of chiles, onion and pineapple.

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Carne asada , ground beef, chicken, al pastor pork, carnitas [seasoned braised pork, crisped on the griddle before serving] and chorizo feature premium quality meats delivered from a local butcher.

The restaurant serves over 400 pounds of carne asada [marinated grilled skirt steak in 20 spices for 24 hours] and over 250 pounds of al pastor [seasoned with 18 spice blend rub] per week.

White corn tortillas from El Milagro are used for tacos and fried in house for chips.

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Outside of the tortillas, the daily from-scratch kitchen preps include marinating meats for 24 hours in a secret blend of spices and making guacamole from fresh avocados and a refreshing horchata. A green and red salsa is also made from scratch.

Tilapia [grilled or battered] tacos are dressed with cabbage, cilantro and a signature mayo. Vegan offerings include soy chorizo, avocado or grilled portobello mushroom tacos. Additional menu items include shrimp tacos, chicken flautas and an assortment of sizzling fajitas.

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“We put a lot of effort and heart into it, said Hernandez who immigrated to Chicago from Mexico in her late 20s.

Hernandez added that staffers are always ready to accommodate their diners. “We don’t see them just as a customer but as a friend and family,” she said.

Los Takitos Taco Shop is located at 809 N. Quentin Road in Palatine. For more information call (847)485-8351 or visit www.lostakitostacoshop.com Closed Sunday and Monday.

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