Taquería Chingón

Name: Taquería Chingón
Address: 817 W. Fulton Market St., Chicago, IL, 60607, US

Mexican

Directions Website

Monday closed; Tuesday–Saturday 8:00am–10:00pm; Sunday 8:00am–9:00pm

817 W. Fulton Market St., Chicago, IL 60607
Last verified: September 2026
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Los Tacos

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Taco Vaquero$5.95
Grilled Chicken, Chipotle Adobo, Harissa Crema, Chicken Skin Chicharron.
Al Pastor$4.95
Berkshire Pork Shoulder, Pineapple.
Duck Carnitas$7.95
Confit Duck Carnitas & Chicharron, Date Puree, Sunchoke-Habanero Salsa, Orange, Radish, Herbs
Skirt Steak$6.95
Avocado Mousse, Chimichurri, Heirloom Pico de Gallo.
Chorizo Verde$4.95
Potato Chips, Avocado Salsa, Pepitas.
Gobernador ‘Marisco’s San Pedro’$6.95
Shrimp, Grilled Cheese, Salsa Negra, Avocado, Flour Tortilla.
Campechano$6.95
Asada, Chorizo Verde con Papas, Grilled Monterey Jack Cheese, Avocado Salsa, Onions, Cilantro
Artichoke$5.95
House Giardiniera, Tapenade Aioli, Herbs.
Al Pastor de Hongo$4.95
Fourstar Chef Mix Mushrooms, Al Pastor adobo, Pina

Breakfast

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Breakfast Burrito$8.00
Traditional breakfast fillings, Seasoning, Flour tortilla.
Breakfast Tacos$8.00
Grilled Cheese, Chorizo Verde, Egg Soufflé, Hash Brown, Pico de Gallo (2 per order)
Churro Donut$6.00
Cinnamon Sugar, Abuelita Chocolate Sauce
Hash Brown$2.00
Chingon Breakfast$12.00
Burrito or Tacos (2), Hash Browns, and a Choice of Drip Coffee or Café de Olla
Cafe Con Churro$8.00
Churro Donut and a Choice of Drip Coffee or Café de Olla
Cafe De Olla$4.00
Cold Brew$5.00
Drip Coffee$4.00
Horchata Cold Brew$6.00
House Horchata + Cold Brew

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

Dishes to know on this menu

Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burritos · California Burrito · Breakfast Burrito.
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 · Plain Quesadilla.
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: Arroz · Frijoles · Half Rice /Half Frijoles.
Aguas frescas & horchata: Aguas frescas are chilled drinks made by blending or infusing water with fruit, grains, flowers or seeds and sweetening to taste. Common flavors include jamaica, made from hibiscus; tamarindo, made from tamarind; and seasonal fruits such as melon, pineapple and cucumber with lime. Horchata is commonly rice-based in Mexican restaurants and flavored with cinnamon, although horchata recipes vary across Mexico and the Spanish-speaking world. On this menu as: Horchata Cold Brew · Agua Fresca: Piña & Passionfruit · Horchata.
Churros: Lengths of ridged dough fried until crisp and coated with sugar, often cinnamon sugar. Mexican versions may be plain, filled with cajeta or other fillings, or served with chocolate or another dipping sauce. Churros have Iberian roots but a very long history of adaptation throughout Latin America. On this menu as: Chingon Churros · Churro Donut · Cafe Con Churro.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Al Pastor · Al Pastor de Hongo.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Burritostypically $10.45 across 263 menus
Chorizotypically $9.38 across 181 menus
Carnitastypically $12.75 across 178 menus
Al pastortypically $7.50 across 163 menus
Aguas frescas & horchatatypically $4.50 across 122 menus
Churrostypically $7 across 112 menus

Taquería Chingón on our other sites

menuzrrestaurant menus of every cuisine

Taquería Chingón

Menu

Antojitos & Sides

Los Tacos

Quesadillas

Tortas

Burritos

Extras & Add-ons

Desserts

Breakfast

Beverages

How these dishes compare

Taquería Chingón on our other sites

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