Rick Bayless opened his upscale Mexican restaurants Frontera Grill and Topolobampo in the late 1980s and then won the James Beard Awards for Best American Chef in '91 and Top Chef of the Year in '95. He took the top spot in the first season of Top Chef Masters in 2010 and opened Xoco, a Mexican street food stand next to his other two restaurants, creating a Bayless block at the corner of Clark and Illinois streets.
Of the three Bayless restaurants, I would unhesitatingly recommend Xoco (pronounced sho-ko). Have a Mexican sandwich called a torta, eat guacamole with bacon in it, and don’t leave before you try the churros and chocolate. There might be a long line to get in, but it’ll move fast, so stick around.