Big Star Wicker Park

Name: Big Star Wicker Park
Address: 1531 N Damen Ave, Chicago, IL, 60622, US
Telephone: 877-298-0617

Mexican Street Food

Call Directions Website

Mon–Thu 11:30am–10pm, Fri 11:30am–11pm, Sat 11am–11pm, Sun 11am–10pm

1531 N Damen Ave, Chicago, IL 60622
877-298-0617
Last verified: August 2026

Tacos

Al Pastor$4.95
- Signature
Marinated pork shoulder, grilled pineapple, grilled onion and cilantro.
Carne Asada$6.95
Marinated skirt steak, banana pepper, salsa molcajete, guacamole, white onion and cilantro.
Papas Con Rajas$3.95
Potato, rajas chipotle, queso cotija, onion and cilantro.
Pollo$4.95
Pescado$6.95
Camarones Fritos$5.95
Panza$5.95
Quesabirria$10.95

Starters

Big Star Nachos$16.95
- Signature
Melty cheese sauce, crispy tortilla chips, pico de gallo
Queso Fundido$12.95
Melted queso chihuahua, rajas poblano, housemade chorizo
Handmade Guacamole$6.95
Big Star Salad$12.95
Romaine, radish, black beans, cucumber, red onion, avocado

Burritos

Carne Asada Burrito$14.95
Pollo Burrito$12.95
Bean Burrito$6.95

Sides & Desserts

Elotes$4.95
Rice & Beans$5.95
Hot Fudge Skillet Brownie$10.95

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burritos · Carne Asada Burrito · Pollo Burrito.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada · Carne Asada Burrito.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Papas Con Rajas · Elotes.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Al Pastor.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Quesabirria.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Pescado.