Standing in front of a taqueria counter in Naperville, Illinois, you’re greeted with a tantalizing list of choices. Carne asada or al pastor? Birria with consomé, or a pile of crispy carnitas with pickled onions? Do you go for corn tortillas, flour tortillas, or even a griddled quesadilla? This guide breaks down the taqueria menu so you can order with confidence, discover new favorites, and build a meal that matches your cravings. If you’d like a quick preview of typical offerings you’ll encounter around town, browse a local taqueria’s menu to spark ideas before you go.
While every kitchen has its own recipes and traditions, the building blocks repeat because they’re classic for a reason. The heart of the taqueria is the tortilla, followed by seasoned fillings, bright garnishes, and a spectrum of salsas that bring the plate to life. Learn the patterns and you can comfortably order anywhere—from a humble, family-run gem to a contemporary spot with seasonal specials.
Start with the Tortilla
The tortilla is your foundation. Corn tortillas—especially when warmed on a hot griddle—release a fragrant aroma and a touch of char that complements meats and vegetables alike. Flour tortillas offer a softer, slightly chewy canvas and often appear in burritos, quesadillas, and gringas.
- Corn Tortillas: Look for warm, pliable rounds with a gentle toasted edge.
- Flour Tortillas: Soft and flexible, great for burritos and quesadillas.
- Double Tortillas: For juicier fillings, doubling keeps everything intact.
Know Your Core Fillings
Once you’ve picked your tortilla, it’s time to choose a filling. Naperville’s taquerias cover the spectrum from quick-seared to slow-braised, with meatless options that are every bit as satisfying.
- Carne Asada: Grilled steak with robust seasoning and smoke-kissed edges.
- Al Pastor: Marinated pork shaved from a vertical spit, often with a touch of pineapple.
- Carnitas: Slow-cooked pork that’s tender inside with crisped ends for texture.
- Barbacoa: Long-braised beef, juicy and deeply savory.
- Birria: Richly spiced, usually beef, with consomé for dunking or drizzling.
- Pollo Asado: Bright, citrus-marinated chicken, delicious with salsa verde.
- Pescado or Camarón: Grilled or fried fish and shrimp with crunchy slaw and creamy sauces.
- Vegetarian Stars: Mushrooms, rajas (roasted poblano strips), nopales, and hearty beans.
Salsas and Garnishes: Your Flavor Dial
Great taquerias treat salsas like a second menu. You’ll see mild tomatillo verde, smoky rojo tinged with dried chiles, and fiery blends that can light up a simple taco. Add onion, cilantro, radish, and lime to sharpen flavors and balance richness. Don’t forget pickled onions for acidity or crema for smoothness—just use with restraint so the main filling still takes center stage.
Tacos, Burritos, Quesadillas, and More
Knowing the format you want helps you select the best fillings and sauces. Here’s how each option plays out on the plate.
- Tacos: The purest expression—tortilla, filling, salsa, garnishes.
- Burritos: Hearty and portable; often include beans, rice, and salsa for a complete package.
- Quesadillas: Griddled until the cheese melts; excellent with mushrooms or pollo asado.
- Tortas: Mexican sandwiches built on crusty bread with avocado, lettuce, tomato, and jalapeños.
- Sopes, Gorditas, and Huaraches: Masa-based specialties with thicker textures and plenty of toppings.
How to Build a Balanced Order
For a satisfying meal, mix textures and intensities. Pair a juicy, rich meat like barbacoa with a brighter option like pollo asado. Add one veggie taco to keep your palate lively. Choose a salsa trio that spans mild, medium, and hot, tasting each before committing. Complement with beans and rice or a crisp slaw for contrast.
Reading the Room: Classic vs. Modern Taqueria
In Naperville, some taquerias are proudly old-school—griddles humming, salsas in squeeze bottles, and a pace that keeps the lunch crowd moving. Others push forward with seasonal specials, house-made tortillas, and inventive add-ons like charred pineapple relishes or roasted corn. Both approaches can be fantastic. If you’re unsure where to start, ask for the staff favorite; you’ll usually discover what the kitchen does best.
The Must-Try Lineup for First-Timers
- Carne Asada Taco: A standard-bearer to test char and seasoning.
- Al Pastor Taco: A taste of marinade craft and trompo expertise.
- Birria Taco: Dip into consomé for the full experience.
- Veggie Taco: Mushrooms or rajas with salsa verde for brightness.
- Quesadilla: Griddled, melty, and perfect for sharing.
Vegetarian and Vegan Ordering Confidence
Across Naperville, meatless options have evolved into true headliners. Look for grilled mushrooms with garlic and herbs, nopales with a tangy snap, and rajas con crema for comforting richness. Ask whether beans are vegetarian and whether tortillas are prepared with neutral oil if that’s important to you. Top with salsa verde, pickled onions, and cilantro for a vibrant, satisfying bite.
From Salsa Heat to Texture Tweaks
Dial in the details to perfect your order:
- Heat: Start mild and build. A small taste of the spiciest salsa goes a long way.
- Acidity: Lime and pickled onions cut through richer meats.
- Crunch: Radishes, slaw, or a crisped tortilla add texture contrast.
- Freshness: Cilantro and diced onion keep each bite bright.
When to Go and How Much to Order
Early lunch or early dinner lets you avoid lines and enjoy steaming tacos straight from the griddle. Most diners start with two tacos and add a third if they’re still hungry. Sharing a quesadilla or a side of beans can round out the meal without overwhelming your taste buds.
Making the Most of Specials
Specials often showcase a kitchen’s creativity—limited runs of cochinita pibil, crispy taquitos, or seasonal salsas. If you see a special board, ask about heat levels and ideal pairings. For a mid-meal planning boost, you can peek at a local menu to align your cravings with what’s available right now.
Ordering for Groups and Families
Variety keeps everyone happy. Build a spread with a few different proteins, a veggie option, and salsas labeled by heat. Include lime wedges, pickled onions, and fresh cilantro so people can customize. If you’re sharing, slice quesadillas into smaller wedges and keep tacos in their wrappers to retain heat.
Takeout Strategies
For takeout, ask for salsas on the side and consider requesting tortillas separately if you have a longer drive home. Reheat fillings on a skillet to keep texture, warm tortillas just until fragrant, and assemble right before you eat. This simple routine preserves the integrity of your meal.
Common Ordering Mistakes—and Easy Fixes
- Overloading toppings: Keep it simple to let the filling shine.
- Skipping acidity: A squeeze of lime transforms a rich taco.
- Choosing one salsa for everything: Try two or three; match salsa personality to the filling.
- Ignoring veggie options: Vegetarian tacos can be the sleeper hit of your order.
FAQ
Q: What’s the best first taco if I’m new to taquerias?
A: Start with carne asada or al pastor. They’re classics that reveal the kitchen’s approach to seasoning and technique. Follow with birria if you want a rich, dunkable experience.
Q: Are flour tortillas okay for tacos?
A: Absolutely. While corn is traditional, flour tortillas can be fantastic, especially for griddled tacos or when you prefer a softer bite.
Q: How spicy are the salsas?
A: It varies. Ask for a heat rundown and taste a drop first. A good salsa should balance flavor and heat rather than overwhelm the taco.
Q: What’s a smart order for a small group?
A: Mix two meats and one veggie filling, add a quesadilla to share, and grab a trio of salsas. That setup keeps flavors varied and palates happy.
Q: How do I keep takeout tacos from getting soggy?
A: Request tortillas and fillings packed separately when possible, keep salsas on the side, and reheat quickly on a hot pan before assembling.
Hungry for the Perfect Order?
Use this guide as your playbook the next time you step up to the counter. For quick inspiration on what to try first, explore a taqueria’s menu, build a balanced lineup of tacos and sides, and savor every warm, lime-bright bite.
