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There's a New Kid on the Guac! (Dos Toros Taqueria)

Dos Toros Taqueria Chicago, IL

Dos Toros Taqueria Chicago, IL

My husband and I got a "behind the scenes" look and taste at Dos Toros Taqueria in Chicago. And I gotta tell ya, I'm feeling what they're bringing to the table! We took our "Taco Tuesday" up a notch and dined at the Loop location situated just along the river. 

The Vibe

Dos Toros brings the Northern California vibe and fare to Chicago! From sourcing only naturally raised meats to composting their kitchen waste, this company takes sustainability seriously. The "little" things matter at Dos Toros, as all of the restaurant tables are made from reclaimed wood, and the receipt paper is even BPA-free. The company also gives back to the local community by donating to schools and partnering with non-profits. It was an good atmosphere to relax and enjoy a good meal and cerveza.

The Menu

The menu offers a wide-range of options, you can choose to build-your-own: tacos, salad, burrito, or quesadilla. For each menu category they also offer a vegan option called "market vegetables" which includes a fresh mixture of seasonal squash & greens, with cremini mushrooms & shishito peppers. 

Some of my recommendations include:

Pork + Chicken Tacos

The meat was so tender on its own, it was cooked just right and was delicious. We garnished our tacos with homemade salsa, rice, cheese, and guac. They gave us generous portions of the guac AND it only cost 45 cents extra, which is actually cheaper than some of the competitors. 



The burrito shells are the perfect consistency to be able to hold everything together, while still allowing the taste of all the fresh ingredients to come through. We were actually shocked at how thin the shell was, because it didn't break apart or leak through, and most importantly didn't overpower all the good stuff inside! 

Another aspect of the burrito I was able to appreciate was their signature layer of cheese. They melt a fresh piece of queso right on the tortilla shell prior to building the burrito, it was almost just as much fun to watch this process as was to eat it! The flour and corn tortillas are also GMO free. 


Salad Bowl

The theme behind the salad is Go Big AND Go Home, because you'll have enough to fill-up now and still have some leftover for dinner and maybe even lunch the next day. They don't skimp on the ingredients and they pack the salad bowls sky-high with a rainbow of fresh ingredients including: meat or veggie, rice option, lettuce, beans, salsa, cheese, and guac. You can garnish your bowl with crumbled tortilla chips, fresh cilantro, and a lime vinaigrette salad dressing. 


The Ingredients

All of the meat is naturally raised with no hormones or antibiotics, which is something that I strongly value in my food. As mentioned above, the shells are also GMO-free. Additionally, I was told that they work with a local vendor in Chicago to supply some of their tortillas. 


If you're in downtown Chicago and craving a filling yet somewhat healthy meal, check this place out! Honestly, I could eat Mexican food every day of the week and I was overall pretty impressed with my experience here. Dos Toros, you guac my world!  

Taco Lasagna


Taco Lasagna: A mexican twist on the traditional comfort food! And it will fill-up the family for more than one dinner! I used all organic ingredients. If you are vegetarian, leave out the meat and add extra beans. For vegan or dairy-free use all beans and a plant or nut based cheese instead. 


-Small corn shells
-1lb grass fed ground beef
-1/2 package of mild shredded cheddar (I like the thicker 365 brand bc melts like mozzarella)
-1 can garbanzo beans
-1 can black beans
-2 bell peppers (color of your choice)
-1 handful of romaine lettuce
-1 handful of fresh parsley
-Organic taco seasoning packet
-1 Tsp cumin
-1/2 an avocado
-1 container of salsa (I prefer the 365 black bean corn salsa)


1. Preheat oven to 350. Brown the ground beef on stove top, mix with taco seasoning. At the same time add a drizzle of olive oil and heat can of garbanzo beans, black beans and diced bell peppers with cumin in a pan on low to medium heat. 

2. Once meat is done add the bell pepper/bean mixture to the the meat pan and stir. Add jar of salsa and mix well. 

3. Spray the bottom of Pyrex dish or wipe with olive oil. Add 6 corn tortilla shells for the bottom layer. Then top with the meat mixture, then cover with shredded cheese. After that, repeat the next layer by adding another 6 shells, then meat mixture, then cheese. 

4. Cook in oven at 350 for 20-25 minutes, until shells are crispy. Let cool and top with chopped romaine lettuce, cilantro and diced Avocado--can also drizzle on some fresh lyme juice. Cut with a knife and serve with spatula like lasagna.



Try this recipe as a healthier alternative to wings! It's super easy + you can bring your own taste to it by selection which sauce you would like to garnish with! 


  • One head of organic cauliflower
  • 1 cage-free egg
  • Pink salt + pepper
  • 1 garlic clove
  • Organic or Natural Buffalo Sauce (I like Tessemae's Mild Buffalo Sauce)
  • 1 -2 cups of almond flour


  • Preheat the oven to 400 degrees and prepare baking sheet with parchment paper(optional)
  • Wash and separate the cauliflower into smaller florets
  • Mix 1 egg with dash of pepper, pink salt + garlic in bowl
  • Add 1 cup of almond flour to large plate and spread out
  • Dip each floret one-by-one into the egg mixture and then cover with flour (might need to add more flour to the plate depending on how much cauliflower you have)
  • Add florets to baking sheet and cook for 25-30 minutes
  • Let bites cool, then garnish with your favorite sauce. I use Tessemae's All Natural Mild Buffalo Sauce because the ingredients are good quality, but Whole Foods has some good options I have used as well! 

Serve with blue cheese and celery for the ultimate tailgating snack or party app!