El Abuelo y Yo ! * Mexican Seafood* (servingFish Tacos)

First impressions.

After sitting down at the booth, and eyeballing the selection of Hot Sauces, ( & I mean serious Hot sauces), you notice the basket of saltines and a fresh packet of Tostados.
Before you can refocus, the waitress has arrived w/ a smokin' hot cup, of THE most serious "Shrimp Consomme" that will EVER pass your lips!, and a bowl of freshly cut limes. The dark smoky broth is spicy and savory, the shrimps antennaes will give you a handle to aid in bringing the little crustacean to your lips for some good ol "head suckin"- and will have you begging for more!
This little neighborhood spot features Mexican Seafood. No burritos. No "al pastor". Just seafood, in ALL of its Mexican gloriousness's. The ceviche Tostado (@ $2.50) could be an appetizer , or a meal in itself. A very fresh tasting Seafood mix, with just the right amount of tartness from the lime juice. I've ordered Pescado Tacos (not on the menu, but...) alla Placha, and they've been the closest to "Baja style" fish tacos that I've had in Chicago (next to Fonda del Mar on Fullerton).Now, I know that LTHers have a thing for Fish Tacos, and have driven over half way to Indiana to fetch em- and will not be dissapointed here!

Girlfriend ordered the "Camarones alla Diablo", a beautiful presentation of some Jumbo ( about 10-12) shrimp with mildly spicy red sauce (tasted a bit too much of BBQ sauce), along with a flavored (seafood stock?) rice, and a really filling "jaiba"/crab meat/surimi coleslaw, along w/ a huge plate of fresh made Garlic Bread. Did I mention that this dish was $11.00?
All in all- the trip to the "sout" side is a small burden to pay, in exchange for the delicious authentic Mexican seafood at "My Grandfather and I".
Oh- and pay no mind to the "Blue-Light-Special" on the corner- it only means that the 'hood is being watched.


Oh- and did I mention that it's BYOB? ........no problema!

El Abulo y Yo ["My Grandfather & I"]
3752 S. Kedzie Avenue
Chicago,ILL.60632

773.247.9110

Hombre de Acero wrote:. I've ordered Pescado Tacos (not on the menu, but...) alla Placha, and they've been the closest to "Baja style" fish tacos that I've had in Chicago (next to Fonda del Mar on Fullerton).Now, I know that LTHers have a thing for Fish Tacos, and have driven over half way to Indiana to fetch em- and will not be dissapointed here!

Ok. Maybe Iam just getting cynical in my old age (or more willing to try and
tamp down my own excitement ...but..

Was very excited at the title, and reading this report still has me very
excited indeed (Iam one of those poor fools who drove, repeatedly,
halfway to Indiana to eat 2-buck fish-tacos several times An Iam
*definitely* going to give this place a try at the ealiest. However...
the pic above doesnt actually look very much like the fish taco at
the late-lamented Tacos Del Pacifico. Is the above Fish Taco fried?
I couldnt quite tell with the pic (also, at TDP, it was tilapia fillets in
pieces, batted and fried IIRC - the above pic looks much more like
a whole fish, and I cant quite tell if its fried, even). ANy reports
greatly appreciated

Also, do you know if they have a similar Shrimp Taco at all? Or even
a Scallop Taco? (And if it isnt on the menu.. can one just ask for it
and have it made?)

Either way, I think I shall take a trip down fairly soon...

c8w

It looks like the more typical kind of fish taco where a fried piece of fish is put on a taco. Not that there's anything wrong with that-- the one I had at the Grand Central Market in LA was one of the best things I ate last year.

As I recall, Tacos del Pacifico had that kind, too, but the one we remember and have not found a replacement for is the one where the whole thing was fried with the fish inside.

The Fish Tacos were made from a Tillapia fillet, "grilled" or fried on the flat top.
A big ol' fillet, I might add.
No sour" Creama" .
No repollo/cabbage.
No flour Tortillas ( I asked )...
But still....very good tacos,but mainly- GO for the Shrimp Consumme!

There's a menu item- that grabbed my eye last time there; and I was able to enjoy yesterday..."Empanadas de Camarone".
The plate is filled with 3 huge (4" long "footballs") dark colored (fried) outer shells- filled with huge cut up shrimp, sauteed veggies, and elotes (sweet corn). The empanadas are served with a generous serving of the "jaiba" (crab/surimi) salad/slaw, a very savory rice, and an artfully sliced avacado,tomato,onion and lettuce salad.
I used to eat at a Chilean restaurant in Philly that served Seafood Empanadas, but since then have NEVER seen seafood/shrimp,etc empanadas in Chicago. Sadly, most of the empanadas sold here are the sweet variety, not savory. Lots of Panaderias selling Pina, Pumpkin, Sweet Potatoe,etc. Empanadas- but the availability of really good, savory Empanada is quite limited.
No camera when I went- so no images to share.
Next Time!

Thanks for the info. Re empanadas, possibly, you have been looking in the wrong places. I disagree that empanadas are in short supply. Many Cuban, Puerto Rican, Colombian, Argentine, Chilean, Ecuadorian, etc. places have your empanadas. Less prevalent in Mexican taquerias and such, but not unheard of. A good place to start is El mercado, the Argentine bodega on Southport. As for seafood empanadas, the las Islas Marias restaurants are justly known for their shrimp empanadas as well.

El Nandu, the Argentinian place on Fullerton, just east of California, serves savory empanadas, including a seafood one. I love ordering a couple empanadas for takeout & enjoying them with the two different sauces that accompany the order.

The maiz is probably my favorite, along with the jamon y queso. Friends also love the espinaca & seafood varieties, and always ask for extra sauces when ordering take out (I can never get enough!).

Cheers,
miss ellen

Another gray,cold Saturday afternoon in Chicago.
What better way to add some "sunshine" than the warmth of of some Mexican Homecooking?

The Shrimp Empenadas (or do you spell em Empanadas?) come well accompianeed with a very generous portion of a savory Surimi ("jaiba") coleslaw...and nice lettuce/Red Onion/avocado salad & a pile of savory rice.
The pink sauce (see squirt bottle), has a hint of French dressing/Cocktail sauce,mayo...and is a really nice counterpoint to the empanada .

Hombre de Acero, I've been meaning to thank you for putting Mariscos El Abuelo y Yo on my radar. I went for the fish tacos, but have returned time and again for the excellent ceviche and cocteles.

While I can't give my thumbs-up to the fish tacos (Xni-Pec and Shaw's still come closest to my dream taco), I can say that this is my sweet spot for mariscos, after having flirted with places like El Barco and Playa Azul. The staff couldn't be nicer, the restaurant is eat-off-the-floor clean, and I've eaten to the point of pain here on several occasions.

We're always served an amuse of consomme de muerte (did I spell that right?)--a lip-chapping spicy, fragrant and scorching-hot seafood broth, with cilantro and other bits and occasionally a fat shrimp in the bottom. Don't know if the name means it's deadly...or could raise the dead, but it's been my personal lifesaver after a night of a few too many.

The ceviche isn't anything fancy--straight up flakes of white fish and chopped shrimp with diced cucumber and specks of cilantro, a noticeable serrano burn and a citrus bite--but it is simple and tasty. The coctel (with everything--oysters, pulpo, shrimp, topped with avocado), another simple concoction in a rich, sweet and cool broth. Impressive handling of the pulpo--tender and toothsome, not the burly nugget of BF Goodrich I've gnawed thru at other mariscarias. Had the huachinango the last time I was there and it was perfect--expertly scored and fried. (It doesn't come with a Veracruz sauce, but for fish so well prepared, covering it in a sauce would've been a crime.)

The countdown is on for my last meals in Chicago, and El Abuelo y Yo is on the short list for repeat visits. Gracias, Hombre!

crrush wrote:We're always served an amuse of consomme de muerte (did I spell that right?)--a lip-chapping spicy, fragrant and scorching-hot seafood broth, with cilantro and other bits and occasionally a fat shrimp in the bottom. Don't know if the name means it's deadly...or could raise the dead, but it's been my personal lifesaver after a night of a few too many.

Thanks for pointing this place out, Hombre and Colleen.

The only time I've run into a food item "de la muerte" aside from things made for the holiday is the trompeta de la muerte mushroom in Spain, which I just Googled to find out is the Black Trumpet here (Craterellus cornucopioides):



Interestingly, I did find a Spanish broth recipe using these mushrooms and seafood (fried snails):

http://www.canalcocina.es/receta/consom ... -caracoles

Does the broth there taste shroomy? Otherwise I bet you're right on it being a "wake the dead" type deal with spice level. I've seen Spanish places use the Continental consomme but they usually go with consomé.

Well crrush-
Glad that you found my 'secret spot" to your liking-
especially my favorite part of the meal-
The Shrimp Consume (or Consumme), which has no "hongos" at all-
Shrimp/Chiles,Tomato,Garlic,Onions, and various herbs and spices (actually- once the "Grill Man" (I use that term instead of "Chef"-
because there are many support cookers in the back- so I'm not certain as to whether-or-not The gentleman I chatted with was the "Chef de Cusine" or not)
shared the recipe with me,but I never wrote it down.
The other taste treat there for me- is the 2 house made sauces- one a thick,smoky Tomatillo salsa in a "squeeze bottle"-the other the previously mention pink hued "dressing" that I crave on a Saltine, along with a dollop of my "spicy Shrimp" Cerviche served as a Tostado!
All in all- a well known place to many Latinos- but not many
"lth-types" when I go.

(which is just fine with me!)

During our South Side Saturday ride, we stopped at El Abuelo y Yo for some ceviche.
(click on images for hi-res versions)

Complementary Soup

Rich and savory, this was like a thin bloody mary, served warm and without the vodka.

Shrimp and Fish Ceviche

This plate had shrimp ceviche at one end, fish at the other. I definitely preferred the shrimp, feeling like the fish was minced too small and didn't have enough of a fish texture or flavor.

Shrimp Ceviche on a Tostada

At each table was a basket of saltines and tostadas. We cracked in to the tostadas and I tried eating the ceviche on it, but found the strong toasted corn flavor of the tostada overwhelmed the ceviche.

"Crab" Ceviche

We talked with the waitress about what other types of ceviche they served and she brought us a small, complementary, bowl of the "crab" ceviche. Ehh.
Lest you report me here, note that it was in fact fake crab, hence the quotes

Shrimp Empanadas

The filling of the empandas was delicious - probably my favorite flavor of this stop - but I wasn't a fan of the crust. I don't claim to know my empanada types, but I can safely say that this isn't my favorite. Put this filling in the light crust at Habana Libre and I'll buy them by the dozen.

All in all, a good stop on the trip. I'm not sure I'd make the trip back just to stop here, but if I found myself in the neighborhood, I can definitely see exploring more of the menu.

One side note, this place was loud - the music was cranked up to a level that I did not enjoy. BryanZ didn't seem to mind, which figures...

-Dan

I'm generally in agreement with what dansch already posted.

The shrimp ceviche was pretty solid, but I thought the amount of acid was just too much. If I was to go again, I'd probably get the salpicon. This dish contains a mixture of seafood and, if I understood the waitress correctly, a mixture of the ceviche marinading liquid and the tomato-based broth that comes with the coctels. The fish was minced way too fine for me to enjoy it. Part of the appeal of a ceviche is having the luscious bits of barely cooked fish contrast with acidic marinade; this preparation lacked that juxtaposition.

The fried corn things were indeed too strong in both corn and lime flavor. My favorite bites were those heavy on the shrimp with a bit of hot sauce.

I think I liked the empanadas more than dansch. The filling was really quite good. Large shrimp, nicely seasoned, right amount of liquid. The crust was not the best I've had but fine for me.

I too wouldn't make it a point to come here, but if I was in the area I might try a small coctel (sans any sketchy krab) and an empanada or two.

Just an observation to lend some context for others who might be considering Abuelo y Yo: the finely minced style of fish ceviche, the use of corn tostadas and this style of empanada are all traditional, middle of the plate presentations for Mexican (esp. Nayarit) seafooders. I really like this type of ceviche when it's done well. The free ceviche at some of the Islas Marias restaurants, for example. I think of it more like a fish spread than ceviche though.

Since a new Vendor I like (E & R Powdercoating) causes me to pass this place on a fairly regular basis-
I find it difficult NOT to stop in for a nibble.

Yesterday's lunch was unique for me- as the owner-awaiting his wait-staff to arrive- came to say hello and
to ask for my order- I asked for a unique item- "off-menu" that was amazing!
Shrimp Taco and Fish Taco- prepared in The Style of Ensenada MEXICO by R. Kramer, on Flickr

I ordered one Shrimp and one Fish taco-
both "in the style of Ensenada"-
both topped w/ "jaiba" (his faux-crab-slaw)
and "poquito" Cebolla y Cilantro (Onions & Cilantro)
and asked for him to bring along a bottle of their housemade- "crema" to embellish
my yummy bits of fried seafood!..
Authentic Fish & Shrimp Tacos on the style of Encinada y Baja- with crab coleslaw + onions and cilantro.... by R. Kramer, on Flickr

I gotta say- the Consumme de Camarone- is the best thing there- and yesterdays was no exception , either-
and considering that it's offered- "gratis"- makes it even more amazing!

Consumme de Camaron by R. Kramer, on Flickr

Maybe- this area of Chicago's not on your "route"- but- if you ever need a Car Window Replaced- Aaron's Glass Repair is one of the
best in Chicago- just a block south- so you can "bundle" your drive, and-
even stop a La Guadalupana on Archer- for a small bag of the best Tamales on Archer-
for $5.50 per half dozen!
Tamaleria by R. Kramer, on Flickr