CHICAGO , IL
Chicago is known for its restaurant scene , though most of these establishments would hardly be able to be described as “ frugal .” When in this great city , searching for a scrumptious meal to purchase with spare change , look no further than BIG & little ’ s restaurant . This place is an eclectic mixture of Asian staples , Mexican finger foods , and All-American classics , that are sure to send anyone ’ s taste buds into a frenzy .
Try the tacos , which can be ordered in a meat or fish variety , along with special sauces for each . The Samurai tacos are special ( dubbed so on the BIG & little ’ s menu ), with fried whitefish , pickled jalapeños , and two signature sauces : Samurai Sauce and Special Sauce . The Samurai Sauce is a sweet , soy based concoction , while the Special Sauce is creamier in texture , and described as a chili aioli .
Up for a foodie excursion ? Order the Japanese beef short rib tacos , which come with a little spice and a little sweetness , also topped with pickled jalapeños and Samurai Sauce . What really makes these tacos “ special ?” It ’ s the sauce , too , but the queso fresco that these mouthwatering handheld game-changers are topped with , is what really takes home the trophy .
BIG & little ’ s is more than just a taco joint . As mentioned , it holds a crown for burgers , fried classics , and even a grilled ahi tuna steak sandwich : YES . From the tacos , to softshell crab po ’ boys , and back around to a fried egg cheeseburger , you ’ ll want to make a little time for a BIG foodie win at BIG & little ’ s . With three locations , and more on the menu than ever before to choose from , being full and satisfied has never been so easy .
But wait , what ’ s the price ? The average rings in at just around $ 5-6 per menu item , making it extremely easy on your wallet , also . The Samurai tacos are $ 4.75 , and the ahi tuna steak sandwich is only $ 11 ! For the amount of food and the authenticity and originality of the menu and the environment , it doesn ’ t get any better than this .
FoodTraveler l Winter 2016
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