Philexican QuesoSteak : La Quebrada Grill (North Chicago)
Philexican QuesoSteak : La Quebrada Grill (North Chicago)
-
-
-
-
-
Philexican QuesoSteak : La Quebrada Grill (North Chicago)
-
Post #1 - May 18th, 2006, 12:01 pmLooks gross, tastes great.
The waitress recommended it—but failed to mention that the Carne Asada Torta had not one, but two slices of unmelted, processed American cheese. If we’d have known, we probably would have skipped it altogether.
What a difference the cheese makes.
It’s still a torta (carne asada, beans, guacamole, cilantro, sour cream, lettuce and tomato), but with the addition of grilled onions, poblano peppers, and the cheese singles it morphed into something with a strikingly close flavor to a cheesesteak. I took another bite, and then another…and I was hooked. Though, if I ordered it again, I'd skip the guacamole, lettuce and tomato.
We also had a taco and homemade sopes--nothing memorable, but certainly edible.
La Quebrada Grill is of no relation to La Quebrada in Chicago, and while not a destination, I think it's a worthy detour from US 41.
La Quebrada Grill
1380 Sheridan Rd
North Chicago
(847) 785-0380Last edited by trixie-pea on May 18th, 2006, 12:13 pm, edited 1 time in total.
-
-
Post #2 - May 18th, 2006, 12:07 pmTrix-pea--
What a coincidence. I just drove past that place on Sunday and wondered (a) if there was any relation to La Quebrada's other locations (b) whether it was any good. Now you have answered both questions. My in-laws live in East Waukegan, so my usual route is to get off 41 and cut over to Great Lakes and then wind through North Chicago right past this place. Maybe I'll stop one of these times.
patrick
-
-
-
Post #3 - May 18th, 2006, 2:31 pmTP, interesting find.
But why, in the name of all that is tasty, would they not melt the cheese? It certainly looks like a delicious thing...though if there were lava-live flows of melted queso running down the side, it would look even better.
Hammond"Don't you ever underestimate the power of a female." Bootsy Collins
-
-
-
Post #4 - May 18th, 2006, 3:10 pmDavid,
Yea, I have no idea. The cheese ended up getting warm enough from the heat of the meat to melt into the sandwich--which of course, is when it starting tasting kinda good.
tp
-
-
-
Post #5 - May 18th, 2006, 3:55 pmMaybe the secret is to order one and let it "breathe", like a good bottle of wine, so the cheese melts before you eat it.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
-
-
-
Post #6 - May 18th, 2006, 6:13 pmtrixie-pea wrote:I took another bite, and then another…and I was hooked. Though, if I ordered it again, I'd skip the guacamole, lettuce and tomato.
Trixie-Pea,
I don't know if I'd change a thing, maybe they've happened on some secret synergy of ingredient/flavor/alignment with the cosmos. Not unlike pop rocks and jolt cola.
Sandwich looks just disgustingly delicious enough to make me consider driving out to North Chicago.
Enjoy,
Gary
