The North Side version of Chicago's breaded steak sandwich

plus italian beef, italian beef empanadas, and a ripple of hot doug's

Hey, everyone!

Just wanted to start out by saying I appreciate you all being here with me. Don’t worry, this isn’t some precursor to some “big announcement,” it’s just that I want you to know that you taking the time to read The Party Cut every week means a lot to me.

Every week I internally fuss over whether or not you’ll enjoy each edition of the newsletter, but in the end, when it goes out, it goes out. I get stage fright every time a piece drops, too — that part never, ever, goes away, no matter the size of the platform. But you’re here, and that makes me immeasurably happy. You’re the best.

Okay, some actual housekeeping, however. Regarding last week’s newsletter about Gordita’s Lolis #2, I’ve apparently made a factual error, which is bound to happen since I’m only a little guy operating alone. A friend of mine has pointed out that the “Durango-style” burritos I referred to when describing Gordita’s Lolis’ style might not be an actual thing.

He told me that they’re less likely Durango-style (which as far as he knows aren’t a documented item, if they exist at all), but rather the burrito style you can find in El Paso, Texas, and Ciudad Juárez, Mexico. They are very simply filled, and since I’m not entirely equipped to explain them properly, this New York Times piece goes really deep on them.

Oh, and the friend I mentioned? It’s José R. Ralat, the taco editor at Texas Monthly. He’s a two-time James Beard Award winner, and all-around treasure to spend time with. If there’s anyone whose Mexican food input I treasure, it’s certainly his. I’ll dream about the day I can convince his ass to go eat Taco Bell with me.

This week’s edition of The Party Cut’s behind the mighty paywall, so be sure to upgrade your subscription today. Especially if you’re a fan of Ricobene’s breaded steak sandwich, but just so happen to crave it on the north side of Chicago.

If you sign up, not only do you get exclusive versions of The Party Cut every other week, but the archives also become your playground. The newsletter’s about to start its third year, so there’s lots to dig through if you’re searching for great Chicago food.

So let’s hit it, shall we?