The Mesa Story
Abuela started with a comal,
a hand-painted menu board,
and recipes no one wrote down.
In 1974, Carmen Reyes opened La Original Taquería on 26th Street with $800, a borrowed comal, and mole negro that took three days to make. Her daughter Elena learned at her side. Elena's daughter Daniela — now executive chef — learned at Elena's. The recipes live in muscle memory, not notebooks. Mesa is the same kitchen, same corner, same family. The neon is new. The mole is not.
51
Years in the neighborhood
3
Generations in the kitchen
48hr
Hour mole negro slow-cook
1974
Year abuela opened La Original
Chef Daniela Reyes
Third generation · Executive Chef · 2418 W. 26th St.
"My grandmother used to cook like this. I hadn't tasted mole negro this deep since she passed. I cried a little. The server brought extra tortillas without being asked."
VO
Valentina Orozco
Pilsen resident · Booth 7 regular
Hours & Location
2418 W. 26th Street, Chicago
Tue–Fri 11am–10pm · Sat–Sun 9am–10pm