Tucked away from the hubbub of Michigan Avenue on a quiet side street, New Rebozo hosts a menu of complex and delicious Mexican dishes. During the warmer months you can grab a seat outside on their patio, which is lit with string lights.
Chicago has quite a few great Mexican restaurants, but this one is definitely on the top of the list. Everything was amazingly delicious and the waitstaff was very helpful and kind.
According to our waiter, Chef Paco is known for his experimental mole recipes. With that in mind, we tried the Molisa (a sample of six different moles). The moles ranged from traditional Poblano mole, white chocolate mole, to almond mole, and green pumpkin seed mole- each single mole contains up to 28+ ingredients. I only wish it was socially acceptable to lick the dishes.
Definitely check this place out if you get a craving for mexican but can't get a reservation at some of the more well-know spots. The only downfall of Rebozo is that it's kind of pricey ($$$).