Restaurant Review: Wild Taco

Living in Chicago lets us indulge our taste buds in a variety of ways, thanks to the city’s amazing culinary scene. Whatever cuisine you desire, our city has you covered nearly around the clock. One star attraction is the delicious Mexican food offered in all corners of the city. However, just when you thought you had seen and tasted it all, a new spot has taken their taco game to a whole other level. 

Wild Taco, located at 1529 North Wells Street in the Old Town neighborhood, serves up grub that is far removed from the typical tacos when have come to expect. From reimagined favorites to completely fresh takes, the Wild Taco menu, created by Executive Chef Partner Ryan Collins, certainly lives up to its name.

If you have yet to visit this recently opened Old Town establishment, do yourself a favor and order a couple chicken tinga tacos for a nice intro to what Wild Taco is all about. Featuring sweet and tangy chicken tinga, refried huitlacoche, and tasty corn salsa, these tacos are a cut above the usual fare at your local spot. 

One glance at the menu, and you’ll quickly realize that Wild Taco is bored with the ordinary and expected. For example, when was the last time you ordered a Ruben taco? You can find it here. The Ruben has beef pastrami, mustard seeds, sauerkraut, and Russian dressing on a tortilla. Or how about the lamb chorizo taco with jicama slaw and cashew salsa? This week their featured taco is beef bulgogi taco with kimchee slaw, gochujang aioli, and sesame furikake.

The offerings of unique tacos continue with the duck taco featuring duck confit, mole negro, pickled cucumber, carrot, and sesame seeds. The fried camaron is a pleasing mixture of masa breaded shrimp, cabbage claw, tomato crema, and hot sauce. Their wild carrot chorizo taco with pinto beans, pickled red onions, and queso fresco is a must-try. So are the non-meat offerings such as the tuna taco with diced raw tuna, avocado, and cilantro, and the crispy fish taco starring fresh battered fish avocado, cabbage slaw, and salsa verde.

Classics are well represented here with the pork belly carnitas taco featuring a zesty mango habanero glaze and the Birria taco with beef and bone marrow and cotija cheese. Vegetarians will enjoy the patata taco made with potatoes al pastor, pineapple, cotija cheese, and avocado salsa. All tacos are priced between $4.50 and $6. 

Wild Taco also serves up a variety of margaritas to wash down the food. Highlights on their drink menu include the blueberry cilantro, spicy grapefruit, wild tropical, and classic margaritas. 

Located at the former location of BomboBar Old Town, Wild Taco is currently offering indoor dining thanks to the city’s loosened COVID-19 restrictions (keep up the excellent work, Chicago) as well as patio seating. Hours of operation are Sunday through Wednesday from 11 am to 9 am, and Thursday through Saturday from 11 am to 11 pm.

ERIC KAPLAN AND DEAN’S TEAM CHICAGO