Some meals feed your body. Others feed yo ur soul. That’s exactly what’s happening at Taquizas Valdez, a new spot in Irving Park where chef Iván Valdez, who has dedicated his life to service—first in the military, is now in the kitchen. The mission? It’s still the same. To serve with purpose. To honor where he comes from.

Step inside, and you immediately feel that this place is personal. A mural on the wall tells Valdez’s story—his time in the Marine Corps his years in Chicago’s restaurant scene and, most importantly, his bond with his late mother, Rosa, whose dishes were creative and from the heart. This philosophy is the foundation of Taquizas Valdez.

Just like the mural on the wall, the menu—a lineup of tacos and tortas—speaks to the places, experiences and people that have shaped Valdez’s life.

Take the Americano taco, a nod to his Midwestern upbringing—steak and Muenster cheese folded into a flour tortilla. The cheese, rich and buttery, adds just enough tang to keep things interesting. Then there’s the pollo al limón—lime-marinated chicken thigh, onion, cilantro, avocado and Fresno chiles-— bright, punchy, a wink to Mexico’s obsession with lime.

Then there’s the torta de chilaquiles—a Mexico City darling, from the same place Valdez’s parents call home, finally getting the love it deserves in Chicago. And the pambazo? Traditionally, it’s fried guajillo-soaked bread stuffed with potatoes and chorizo, but here, it’s filled with mushrooms. Not just any mushrooms—Chuy’s Mushrooms, named after one of the team members. A quiet nod to the hands that shape this kitchen and make the magic happen.

We were lucky to be introduced to this restaurant at a special event. We kicked things off with chicken wings, slicked in a choice of salsa verde, salsa roja or mole—the kind of thing you instantly wish was a fixture on the menu. Then came some carne asada sope, and the shrimp ceviche with salsa macha, which was an unexpected but welcome hit.

 The tacos? The Americano and al pastor took the top spot for us. The al pastor had a nice marinade—not soggy, not overworked. The meat isn’t cubed. And while there’s no charcoal grill lending that signature kiss of char and the taste of fire that makes an al pastor irresistible if you’re craving one, this taco still hits the spot.

All taco fillings are available as tortas. There’s a Build-Your-Own (BYO) Taco option—a nod to Mexico’s taquizas at casual gatherings, where tables overflow with fillings, salsas and toppings for everyone to craft their perfect bite. At Taquizas Valdez you have your choice of corn or flour tortilla, toppings and salsas.

And that pizza oven? It came with the place, a relic from the restaurant before it. But Valdez saw something else—not just what it was, but what it could be. Now, it’s a bread oven, turning out fresh bolillos and pastries instead of pies. A quiet nod to Chicago’s deep pizza culture, with a twist. Because why the hell not? Reinvention is part of the story here—just like Valdez’s own.

 But what really makes Taquizas Valdez special isn’t just the food—it’s the people. The team here is incredible, bringing creativity, pride and heart to every dish. And at a time when connection and culture matter more than ever, places like this remind us that, in the end, community is what food is all about.