Masa crackers at Takito Kitchen
These gritty cornmeal crackers are served with salsas, escabeche and avocado pine nut puree (guacamole on steroids) at this effortlessly hip Division Street Mexican joint. Chef David Dworshak describes these crackers as if a tortilla and Ritz cracker had a baby and they serve as a wonderful base for scooping up spicy toppings.
2013 West Division, (773)687-9620, takitokitchen.com
Best of Chicago 2013
