The Cinco Special

By
Appears in the May Issue issue.

The secret ingredient in chef Abel Cortes’s signature brisket taco at Quiubo (quiubomx.com) in Naperville? A pinch of his childhood. He braises his brisket in a chipotle adobe then bakes it in banana leaves, just as his grandfather taught him as a boy. “The leaves seal in all the juices,” says Cortes, who then gilds his tacos with an avocado salsa and a showstopping pepito (read: Latin cucumber) relish.

Photo courtesy of Bien Trucha Group