111275 Mon Aug 26 12:39:02 -0700 2002 7 7 Chicago Area 0 601957 We visited La Unica Sunday afternoon to stock up on malta, gallons of Carbonel (oil), materva and guarana. I added several new objects to my working potted meat museum -- there can't be a store on Calle Ocho with five different brands of calamares en su tinta. At around 1:30, they were pulling a roast pork leg out of the oven, and handed out some samples. It was way up there in lechon experiences, and I have had many. Bought a pound to take home, along with some goodies from Dona Lolis. Very, very good lechon, of which the butcher was justly proud. My only complaint is that the chicharon had been removed before baking. But then again, an excellent bag of fresh-fried chicharones was there for $1.50. Can't bake your pork skin and fry it too. My advice is to call ahead and find out when these guys are cooking hams. Mon Aug 26 12:39:02 -0700 2002 0 JeffB 1 601980 Hi Jeff, Where is La Unica located? I had my own pork experience over the past two days. I was really in the mood for some vitamin G (grease), and I stopped at Kevin's Hamburger Heaven Sunday morning. The burger was pretty mediocre, and the hash browns were absolutely the greasiest, and not hardly browned at all. Sort of a C- breakfast. I will return for a plate of grits and eggs however. Not satisfied with breakfast, I headed over towards Ashland/46th area, the subject of several recent threads, in search of something a little more satisfying. I guess we all have our own cues, or that certain something that urges us to go inside an unfamiliar place. In this case I drove past Kiki D's, but dismissed it as it looked like a former fast food place. I have no idea why I made a u-turn, but I headed right back, pulled in the parking lot, and walked insiide. Well, it's like a pork superstore. They had two types of chicharon. One was the usual fried skins, but a second type had about 1/4 inch of meat attached before frying. I sat down with a half pound of that, some garlicy salsa, and a soda. I was happy. In addition, they have the whole spectrum of taqueria offerings: sesos, lengua, barbacoa, carnitas,menudo, birria...which they sell as tacos, by the plate, or by the lb., with the usual sides I suspect that it is or was Greek owned, as the other half of the menu offers everything from burgers to ribs, but the place was packed with Mexican familioes, and nodody was having gyros. I woke up this morning, still thinking about pork and headed over to Ambassador, but they're closed on Mondays. Instead,I ended up at Borinquen, on N. California, where I had to have the Lechon sandwich and some tostones. I would rate it a solid B. Got two orders of maduros to go (the soft, sweet fried plantains). My only criticism of the sandwich, was that there was almost no crackling. Good pork though. I think it was freshly cooked. Other recent highlights include Sultan's Market and Zou Zou for felafel sandwiches. Both very different yet really good, Great Sea for those dynamite chicken drumettes, and the chili at Ramova Grill which I liked. I'm also looking forward to going back to La Milanesa. Kiki D's (Home of Carnitas) 4117 South Ashland Ave 773-254-3526 email: pon1937@aol.com Tue Aug 27 01:51:29 -0700 2002 601957 0 Ron Rosenbaum 2 601984 Be advised that if you get a cubano from La Unica, they're pre-made and then warmed (at least they were a coupla sundays ago). They are also of the no mustard school. I actually prefer the sandwiches from Cafe Express around the corner, nicer bread and made fresh. Also last time I was at La unica, I noticed a few colombian items on the wall - anyone tried these? La Unica 1515 W Devon (a little est of clark) (773) 274-7788 Express Cafe 5973 N Clark St, Chicago, IL 60660 Phone: (773) 334-4308 Tue Aug 27 09:52:48 -0700 2002 601980 0 zim 3 601990 Thanks Ron & Zim for the rundown. Implicit in my rec for fresh-from-the-oven pork at La Unica is the fact that, in true Cuban cafeteria tradition, the sandwiches are pre-made and wrapped in paper, ready for the press. While even the best Cuban sandwich shops in my experience do this (without condiments, which explains the no mustard -- but they should have asked what you wanted on it before pressing it), I too prefer a made to order sandwich. I usually accomplish this by asking for something odd, e.g., one of the acceptable extra meats, like genoa salami, or making it a "Miami" -- with BLT (sure, I get blank stares sometimes). No doubt, it is the roast pork that suffers most from sitting around in vitro at the counter. BTW, I have had some of the Colombian things at La Unica, e.g. arepas, and they are pretty good. (I'm tempted to try one of the big plates, like the ribeye or the sobre barriga special, but Cuban is scarce here while Colombian isn't.) Indeed, I think most of the employees and at least half of the Cafe patrons these days are of Colombian or Ecuadoran extraction. My impression is that the Cuban guys are involved in cooking the Cuban "slow food" but do not ever work the counter. This leads to some cultural disconnects. For example, the counter men do not load up the cafe con leche with sugar, which is alot like ordering iced tea in Alabama and getting it without sugar. Also, when we ordered pan tostado (Cuban toast) for our cafes, the counter guys did not press it, but insted threw it in the oven. Pressed Cuban bread with butter and a little mayo and cafe con leche: that's breakfast. Oh well. La Unica is still pretty darn good. For sandwiches, I remain a sucker for Ambasador, especially since it's a few blocks from home. I'll have to try Kiki D's (wasn't she half of "Don't Go Breaking My Heart?") and Cafe Express. I noticed yet another Cuban cafe up Clark from there. Have you tried it? Finally, to completely exhaust the subject, I must note my astonishment at how deep the Cuban repertoire is at La Unica. They have all of the fried items, from papas rellenas to croquetas, most of the stews (e.g. oxtail), and most impressively, Cuban fried rice -- a relatively obscure specialty born of the significant and established Chinese population in Havana. Also, La Unica has no Puerto Rican on its menu. So, if you want to know what's what between the cuisines, its a good primer. For example, you will find no jibaritos, alcapurrias, pasteles, etc. on the menu. (I have noticed a some lack of distinction between these independently wonderful food traditions around town and on the board.) Tue Aug 27 12:09:36 -0700 2002 601984 0 JeffB 2 602041 I could be wrong but I believe the owner of Kiki D’s also owns Sabas Vega at 1808 S Ashland. Even if that’s incorrect it’s probably a place you’d enjoy too. G Wiv has posted before on their porky delights (can’t find his post at the moment to link to). I don’t know the history of Kiki D’s but it sure does look like it was a Denny’s or something in a former life. There’s a sign saying it’s available for parties. I’ve been by at night when it’s been filled with large groups of people dancing, with lights flashing and disco ball turning. Odd place. Sorry to hear about your Kevin’s experience. I only went the one time but I thought it was right up there for a $2.60 burger. Wed Aug 28 17:58:54 -0700 2002 601980 0 Rene G 3 602047 I'm not saying that the burger was no good at all, its just that to me, the eggs/ grits/ steak plates looked a lot better. I guess you could call it "grits envy". I hadn't had a good plate of grits for a while, and they did look good to me. For $2.60 it was ok. A little overcooked and I understand why. The clientelle, not to mention staff at Kevins is not receptive to medium-rare hamburgers. The counterman really puts on a show too, flipping pancakes into the styrofoam containers. It was Sunday morning and the place was packed with folks eating in, and taking food out. I'll probably go back. Wed Aug 28 20:14:30 -0700 2002 602041 0 Ron Rosenbaum 3 602082 Oops, sorry, I think I was wrong about Kiki D’s and Sabas Vega being under the same ownership. Now I think it’s Carnitas Don Rafa and Sabas Vega. I haven’t been to Don Rafa but have heard good things from a probably reliable source. Could be worth a try for those looking for more pork sources. Carnitas Don Rafa 4619 S Kedzie Chicago 773-847-8342 Thu Aug 29 14:37:55 -0700 2002 602041 0 Rene G 1 603185 please let me know where in chicago i may take a lechon to get roasted for me for a dinner party.please someone reply. Mon Aug 08 21:40:09 -0700 2005 601957 0 linda