Cantón Regio

Name: Cantón Regio
Address: 1510 W 18th St, Chicago, IL, 60608, US
Telephone: 312-733-3045
Price range: $$

Mexican$$

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1510 W 18th St, Chicago, IL 60608
312-733-3045
Last verified: September 2026
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Desayunos / Breakfast (8:00am - 1:00pm)

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Machacado con Huevo$10.00
Chicharrón con Huevo$10.00
Huevos al Albañil$10.00
Chilaquiles Verdes$10.00
Huevos Rancheros$10.00
Huevos a la Mexicana$10.00
Huevos con Chorizo$10.00
Migas con Huevo$10.00
Huevos con Papa$10.00
Huevos con Tocino$10.00
Huevos con Salchicha$10.00
Huevos con Jamon$10.00
Huevos con Espinaca y Nopales$10.00

Especiales del Dia (Daily Specials)

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Lunes - Sopa de Fideo con bistec a la Mexicana$10.00
Martes - Pollo a la Leña con Arroz y frijoles Charro$10.00
Miércoles - Costillas de Puerco$10.00
Jueves - Puntas a la Mexicana$10.00
Viernes - Bistec con queso panela y frijoles$10.00
Sábado - Menudo$8.00
Small $8.00 / Large $10.00
Domingo - Barbacoa$10.00
Lunes a Viernes - Caldo de Res o Pollo$10.00

Bebidas / Drinks

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Refrescos Mexicanos$2.50
Limonada$2.50
Horchata$2.50
Café Americano$2.50
Botella de Agua$2.50
Té Caliente$2.50
Té Frio$2.50
Chocolate Caliente$2.50
Jugo de Naranja (Sm)$3.50
Jugo de Naranja (Lg)$9.00
Jugo de Naranja (Pitcher)$11.00
Jugo Verde$3.50

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Huevos rancheros & breakfasts: Huevos rancheros generally consist of fried eggs served over lightly fried tortillas with a cooked tomato-and-chile salsa and beans. Huevos divorciados, or "divorced eggs," separate two eggs with different sauces, usually red and green. Huevos a la mexicana combine eggs with tomato, onion and green chile. Machaca con huevo mixes eggs with shredded dried or cooked beef and is particularly associated with northern Mexico. On this menu as: Huevos al Albañil · Huevos Rancheros · Huevos a la Mexicana.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Huevos con Espinaca y Nopales · Martes - Pollo a la Leña con Arroz y frijoles Charro · Viernes - Bistec con queso panela y frijoles.
Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: Huevos con Chorizo · Queso Fundido with Chorizo.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadillas · Quesadillas Raul.
Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Fajitas.
Caldos & sopas: Caldo generally refers to a broth-based soup. Common examples include caldo de res with beef and vegetables, caldo de pollo with chicken and caldo de camarón with shrimp. Siete mares, or "seven seas," is a mixed seafood soup associated with coastal cooking. Sopa de tortilla, also called sopa azteca, combines a tomato-and-chile broth with fried tortilla strips and toppings such as avocado, cheese and crema. Sopa de fideo is a simple noodle soup found in homes and restaurants throughout Mexico. On this menu as: Lunes - Sopa de Fideo con bistec a la Mexicana · Lunes a Viernes - Caldo de Res o Pollo.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Chorizotypically $9.38 across 181 menus
Flantypically $6.99 across 132 menus
Aguas frescas & horchatatypically $4.50 across 122 menus
Caldos & sopastypically $12.25 across 103 menus
Chilaquilestypically $13 across 96 menus

Cantón Regio on our other sites

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Cantón Regio

Menu

Desayunos / Breakfast (8:00am - 1:00pm)

Especiales del Dia (Daily Specials)

Entradas / Appetizers

Cortes de Res / Steaks

Arrachera / Grilled Skirt Steak

Brochetas / Skewers (served with charro beans)

Fajitas

Pollo a la Leña / Rotisserie Chicken

Tacos

Ensalada / Salad

Extras

Bebidas / Drinks

Postres / Desserts

How these dishes compare

Cantón Regio on our other sites

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