La Union Grocery Store, Highwood

Hi,

There are many food experiences I often associate with Chicago and never suppose I will find in the suburbs. I am pretty thrilled to find I am wrong in my assumptions fairly frequently. This does not illustrate my being blind but a change in the suburban landscape as ethnicities migrate to the suburbs.

Last week I visited La Union, a small Mexican grocery store in Highwood, to buy Mojo Criolla. Posted on the front door is, "Deliciosos tamales Oaxaquenos de venta aqui!"

Despite it being only 8 AM, I inquired if tamales Oaxaquenos were indeed available. For $1.50, I bought my first tamales Oaxaquenos outside of Chicago. This tamale was filled with a stewed chicken, which still had some bones present, though quite flavorful. It was also slightly smaller than what I usually buy at Maxwell Street. It wasn't until I got it home that I realized I missed having crema or the sauces available at the walk-up.



This shop not only has prepared Mexican food to purchase and eat at home, it also has a good butcher section. I love Castillos de Res, though I have yet to make it at home. This cross section of beef ribs is available at this shop.

La Union Grocery Store
489 Sheridan Road
Highwood, IL 60040
847-926-8340

I have bought tamales at La Union many times, but they have always been wrapped in the traditional corn wrapper, including a pepper, onion, cheese version that was delicious. What is so different about the Oaxaqueno tamale, other than the apparent banana leaf wrapper?
They also have very inexpensive (for up here) skirt steak. I dont believe that they make the pork skins themselves, though the kids are impressed when I bring home a big one, and not just the little cut up ones.
-Will

Hi,

The principle difference is the banana leaves as you have identified. It is also larger and flatter than a 'regular' tamale. I also know a handful of places in Chicago where I can get one, though it is terrific Highwood is so close to me. Beyond that I hope someone with a deeper knowledge on the subject can advise further on the differences between regular and tamales Oaxaquenos.

Regards,

Cathy2 wrote:Hi,

The principle difference is the banana leaves as you have identified. It is also larger and flatter than a 'regular' tamale. I also know a handful of places in Chicago where I can get one, though it is terrific Highwood is so close to me. Beyond that I hope someone with a deeper knowledge on the subject can advise further on the differences between regular and tamales Oaxaquenos.

Regards,

The chicken (or, alternatively, pork) in the tamal was probably cooked in one of the famous moles of Oaxaca.

Amata

Hi Amata,

It was my feeling the chicken was cooked in mole, though I wasn't 100% confident of that.

Thanks!

Regards,