"Take two rad girls, an awesome collection of vintage, a 1976 RV, and that ladies and gentlemen, is Lost Girls Vintage. The mobile vintage shop that these two women have created is one that I had to check out while in Chicago. We pulled up to Antique Taco in Wicker Park where they set up shop, and the first thing that caught my eye was Winnie – the 1976, orange and white chevron painted RV, that has been gutted and rebuilt into a shop-able vintage store."
"Chicago has several spots that sling really good, authentic Mexican food. And while we love to stop into no-frills favorites, sometimes we’d like to sip our margaritas in place with a little more atmosphere than a storefront taquería (however delicious the food). Enter the chic — but still relatively cheap — taco joints popping up in the Windy City. These restaurants serve up tacos with fresh, high-end ingredients (such as duck confit and housemade chorizo) in spaces that draw a hip nighttime crowd."
"Antique Taco, is likely one of the best, and my favorite, establishments in Chicago. Michelin recently cited Antique Taco in it's Bib Gourmand list which is one of the highest recognitions in the restaurant world. Any date night, whether at night, or during the day like today, Antique Taco usually sits at the top of the list. We indulged in Corn off the Cobb Salad, Mushroom Tacos, Ribeye Tacos, and (drumroll please) Chili Cheese Curds. Cheese curds are the fastest way to a midwestern girls heart. True story."
"Chicago isn't nationally known for its tacos, but it should be. While pizza and hot dogs get the national spotlight, Chicagoans know tacos are among our specialties. We could have made a list 50 tacos long for you. Maybe once you add your suggestions to the comments, we can make it more than 50."
"At Antique Taco, a breezy hot spot where the kitchen crew sports Antique Taco trucker hats (for sale, near the cash register), the chef, Rick Ortiz, takes his own chances. “We’re all about how creative can you get with tacos,” says his wife and business partner, Ashley. Pretty creative, it seems. Ortiz, who formerly cooked at Soldier Field, gives tempting pork carnitas an adobo rub and a tamarind glaze, then folds in spinach, bacon, and queso fresco."