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An Andersonville Taco Revolution? Check Out Cantina 1910's Space, Menus

After a two-year wait, this farm-to-table Mexican restaurant opens Wednesday.

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Ashok Selvam is the editor of Eater Chicago and a native Chicagoan armed with more than two decades of award-winning journalism. Now covering the world of restaurants and food, his nut graphs are super nutty.

In a city full of cantinas, it's been a long time coming for Cantina 1910, the eagerly-anticipated project from the owners of Crew Bar + Grill and Sofo Tap. Andersonville isn't getting just another Mexican restaurant, but a gorgeous, sprawling complex that melds a quick-stop taqueria, bakery/coffee shop, walk-up pastry window and a sit-down dining experience. There's also a rooftop farm opening next year.

There's 6,700 square feet to walk through with 180 seats inside, which comes with a focus on being eco-friendly. They'll be doing a lot of canning and preserving year round. The farm-to-table concept is an ode to the Midwest with multiple styles of seating. There's secluded booths, seating at two bars and wooden tables with metal seats to give the space a bit of an industrial feel. The result is the culmination of two years of planning, tweaking and waiting for ownership of the project formerly known as Cantina de la Granja.

Counter Culture Coffee will accompany Mexican pastries, such as the elusive churro for an early-morning breakfast treat. Other sweets include a tres leches with rum caramel, blueberries and whipped corn crema.

Taco wise, patrons will get two per order, and ownership is partial to the al pastor (adobo spit-roasted pork, wheatgrass and tomatillo). In terms of antojitos, the goat chorizo is an attention grabber.

The Midwest theme continues in the cocktails, with the "Midwest Treasure Chest," a selection of three cocktails made with spirit from local distilleries. Not sure if the "Dr. Boyfriend" is a twisted reference to "The Venture Brothers," cartoon series, but the FEW Bourbon, grapefruit, grape jam and Averna sounds like an animated time. Likewise the beer comes from Chicago-area, Michigan and Wisconsin breweries. There's also a michelada made from 5 Rabbits beer.

Take a look at the photos above and the menus below, as chef Diana Dávila only uses ingredients coming from within a 200-mile radius.

Cantina 1910 opens at 8 p.m. on Wednesday, 5025 N. Clark St., (773) 506-1910.

Cantina 1910 Dinner

Cantina 1910 Dessert

Cantina 1910 Wine

Cantina 1910 Beer/Cocktails