Playa Azul

The north side branch of Playa Azul (the other one is in Pilsen) is so close to me that I wish I liked it better. It has been here forever, a holdover from when the neighborhood was more heavily Mexican than it is now. The specialty is seafood but the menu isn't as large as it seems initially. Except for a few shrimp dishes and a passable ceviche, it essentially consists of fish or skate prepared several different ways. The decor is bare-bones, the lighting too bright and the juke box usually too loud. They have alcohol.

It occurred to me to post this primarily because I am wondering what other members here think of the place and if I am missing its special charms.

Playa Azul
4005 North Broadway
(Just north of Irving Park Rd.)
Chicago

Ostionerias typically focus on cocktails and soups. Except for Las Islas Marias, which serves an incredible snapper smothered in chipotle mayo sauce and grilled over mesquite and/or mangrove wood, I would stay away from fish entrees at such places. I like the siete mares soup and the Campechana, Vuelve a la vida, etc. cocteles fine at Playa Azul. Also nearby is Palmar (across from Byron's) which is a seafood place with a broader menu. Of course, you are also close to TAC Quick, which is good for everything.

I love Playa Azul. The halibut in delicate egg batter is one of the great mexican fish dishes I have ever eaten. It is seasoned perfectly.

The service can be uneven and sometimes, there is a communications barrier for those who aren't fluent in Spanish.

The food generally makes up for the lack of decor , IMO.

haven't been there in more than a year cuz it was awful
but, i luv the 18th street playa
btw, what mex food goes best with boubon?

El Panzone wrote:btw, what mex food goes best with boubon?

Jumiles, presumably with lots of bourbon.

what mex food goes best with boubon?

Anything grilled, particularly beef or pork. Also any dish heavy on the chorizo. Bourbon is a good complement to strong flavors generally and especially flame-broiled or smokey flavors.

Here's something to try. Dilute whiskey with cool or room temperature down to about the same alcohol level as wine. In other words, cut it with water about 2:1. It's a great way to enjoy whiskey with food.

I had wonderfully refreshing (on a hot autumn day) tostadas de ceviche pescado today at Playa Azul in Pilsen, made from very fresh kingfish (pink/red, and slightly oily). It was a tasty change from the the usual white-fleshed fish you normally find in ceviche in these parts.

Cheers,
Wade

cowdery wrote:The north side branch of Playa Azul (the other one is in Pilsen) is so close to me that I wish I liked it better.
Playa Azul
4005 North Broadway
(Just north of Irving Park Rd.)
Chicago

Stopped in tonight and really dug it a lot. We had a pico de gallo jarocho (shrimp, octo, white fish ceviche) that I thought was just wonderfully simple and delicious. Caldo siete mare was another masterpiece of unassuming understatement, complex in a straightforward kind of way; not usually a fan of soup, I was bowled over by this one.

I went with two ladies who at first freaked at the place (it was a little rougher than they're used to), but they ended up raving about the food and vowing to come back.

mole?

El Panzone wrote:mole?

Yes, I also had the chicken mole (if I correctly interpret your terse inquiry). It was Pueblo style, with much poblano chili, and pretty good.

Incidentally, the gals I was with ordered margaritas -- major mistake. You don't go into places like this expecting good mixed drinks of any sort. Virtually undrinkable. I ordered a Negro Modela and was happy to get a regular old Modela.

Hammond