Irazu Costa Rican Restaurant - Chicago
Miriam and Gerardo Cerdas have been serving the cuisine of their Central American homeland in this tiny, triangular dining room since 1990.
This BYOB spot is possibly more famous for its shakes than its food. The signature avena milkshake, made with oatmeal, has a malty, nutty characteristic; other options include pinolillo, made from cornmeal; sweet-tart mora, or blackberry; and delicate guanabana, or soursop. But do try the chef's favorite, bistec tico, savory, thinly sliced ribeye steak, pan-cooked to tenderness with sliced onion, green bell peppers and tomatoes, served with rice, black beans, sauteed sweet plantains and a lovely Costa Rican-style salad of crisp green cabbage, shredded to slaw and tossed with chopped cilantro, or the celebrated veggie burrito.