Taqueria El Milagro

Name: Taqueria El Milagro
Address: 1923 S Blue Island Ave, Chicago, IL, 60608, US
Price range: $

Mexican$

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1923 S Blue Island Ave, Chicago, IL 60608
Last verified: September 2026
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Platillos (Plates)

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Plato de Carne Asada$7.50
Plato de Pollo Asado$7.50
Plato de Res en Salsa de Tomate$7.50
Plato de Puerco en Salsa Verde$7.50
Plato de Lengua$7.50
Plato de Pollo en Mole$7.50
Plato de Chile Relleno$8.00
Plato de Chile Relleno en Salsa$8.00
Plato de Carne en Chile de Arbol$7.50
Plato Pollo en Tomate$7.50
Plato Quesadilla Bistek$7.50
Plato Quesadilla Pollo$7.50
Plato Quesadilla Queso$7.50
Plato Vegetariano$6.00

Sides

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Copa de Salsa$0.60
Extra Aguacate$0.75
Extra Crema$0.75
Extra Ensalada$1.50
Extra Queso$0.75
Jalapeños$0.60
Orden de Arroz$2.00
Orden de Ensalada$3.00
Orden de Frijol$2.00
Orden de Tortillas de Harina$0.60
Orden de Tortillas Maiz$0.60
Pieza de Bistec$2.50
Pieza de Pollo Asado$2.50
Pieza de Pollo en Mole$2.50
Pieza de Chile Relleno Seco$5.00
Pieza de Pollo en Tomate$2.50
Quesadilla de Bistec$4.25
Quesadilla de Pollo$4.25
Quesadilla de Queso$3.10
Pieza de Chile Relleno en Salsa$5.25
Orden de Aguacate$3.00

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

Dishes to know on this menu

Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Tamales · Tamal Dinner · Tamales - Piece.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Plato de Carne Asada · Plato de Pollo Asado · Burrito de Carne Asada.
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: Plato Quesadilla Bistek · Plato Quesadilla Pollo · Plato Quesadilla Queso.
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: Tamal de Rajas · Tamal Frijoles · Doz. Rajas.
Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Plato de Res en Salsa de Tomate · Plato de Puerco en Salsa Verde · Plato de Chile Relleno en Salsa.
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 / Tortas · Burrito de Carne Asada · Burrito de Pollo Asado.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Burritostypically $10.45 across 263 menus
Carne asadatypically $13.50 across 251 menus
Chile rellenotypically $12.99 across 165 menus
Moletypically $15.62 across 126 menus
Tamalestypically $7.99 across 123 menus
Tortatypically $12.50 across 113 menus
Caldos & sopastypically $12.25 across 103 menus

Taqueria El Milagro on our other sites

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Taqueria El Milagro

Menu

Platillos (Plates)

Burritos / Tortas

Chips / Soup

Tamales

Tamales - Piece

Tamales - Dozen

Por Libra (By the Pound)

Sides

How these dishes compare

Taqueria El Milagro on our other sites

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