Bien Trucha: The Very Next Mexican Restaurant You Should Visit

Owner and staff of Bien Trucha

Saturday night the Voice (and Mrs. Voice) met up with our good friends Mr. and Mrs. B. for our first trip to Bien Trucha, a tiny Mexican restaurant on State Street in Geneva. Actually, we met them outside the restaurant because there was a 75 minute wait and the place is so tiny there is no room for waiters. I mean, people waiting for tables. Of course there is room for waiters because they're the ones bringing out the food and drinks.

If you give them your cell number you can spend the wait time in the lounge at one of the other local joints, which is exactly what we did. When our time had finally come, the four of us made our way back to Bien Trucha.

When we first walked through the door, the restaurant remained hidden from view because there was a curtain enclosing the entrance (probably to put a damper on the icy wind). When I finally poked my head in, I felt like I was peeking in on 18 people in a shower. I don't mean to sound like a broken record, but the room was teensy. There were six tables total. Certainly not what we're used to compared to the chain restaurants up and down Randall. Another rarity nowadays: no TVs.

We were seated at the largest table in the room, a six seater. There just happened to be another couple in the middle of their dinner already there. They welcomed us to their table and we told them as long as they shared their food with us everything would be fine.

The atmosphere was seriously cozy. In addition to the patrons and staff being cuddled together in close proximity, the lighting was low with candles on the tables providing most of the light, and Latin techno music was playing just loud enough to make it feel like we were in a trendy neighborhood in Chicago rather than quaint, suburban Geneva.

Our friends had visited Bien Trucha previously and they highly recommended the margaritas, which are individually handmade to order using fresh fruit and fresh juice. They had me at "margarita." I decided on the Margarita de Pepino, "fresh muddled cucumber, lime, triple sec, and Sauza Blanco in a tajin salted glass." Mrs. B. ordered the Margarita Tradicional, "fresh muddled lime, sugar, triple sec, and Sauza Blanco." Mr. B. went with the Margarita de Lujo, which differed from the Tradicional by substituting agave nectar for sugar and Jose Cuervo Tradicional for the Sauza. In the interest of the review, I forced everybody to allow me to try their drinks. All of them were superior to any margarita I have ever enjoyed. I can't wait to go back and taste one on a hot summer day.

Bring on the food! We started with the complementary (and diminutive) dish of creamy bean dip and tortilla chips. This dip set the tone for the rest of the meal. Although the serving was small, the flavor was huge. It was as if the size of the portions intensified the experience. Mr. B. remarked that the bean dip had a, "tiny, interesting kick."

We also ordered a plate of their Guacamole Tradicional, "fresh avocados, lime, tomato cubes, onion, cilantro, and serrano pepper." Everybody and their brother claims to make authentic guac, but not like this. Guacamole lovers! Eat this guac! Members of our party described it as "hunky" with lots of real avocado flavor. It's amazing how some guac doesn't even taste like avocado. Sad, really.

The four of us each ordered our entrees from the "Tacos" area of the menu. (Other options are Ensaladas, Sopas, Cazuelitas, and Tortas) The food started coming out less than 10 minutes later.

Mrs. B. was first with her plank of Pastor, "chile ancho and guajillo marinated pork, cilantro, onion, grilled pineapple, chile morita salsa."

Mr. B. was next with his plate of Pollo, "crispy rolled tortilla, shredded chicken breast, potato hash, crema and queso fresco." (You may also know this dish as flautas)

I chose the dish named after the restaurant (or is it the other way around?), Bien Trucha, "grilled skirt steak, home-made chorizo, manchego, roasted tomatillo-serrano salsa."

Mrs. Voice selected the Arrachera, "grilled skirt steak, caramelized onions, avocado, tomatillo-serrano salsa."

In the interest of the review, I forced everybody to allow me to try their entrees. Mr. and Mrs. B. decided I was making up all this review business in order to steal all of their food and drink. I assured them that was not the case. As you can see, all of our entrees arrived in sets of four. Four people, four tacos each... Coincidence? I managed to work out a four-way trade and ended up with one of each. (Feel free to use this strategy when you visit)

I could go into detail about each taco, but let's just say this: the portions were petite (the tacos were prepared on 4-inch tortillas) but the flavor was intense. Spices were used to great effect, not overpowering. The meats, cheeses, and even fruit mingled and danced together like they were at an all-inclusive in Cancun.

After we polished off our tacos, we decided on dessert: another round of margaritas. I switched to the Margarita de Fresa, "fresh muddled strawberries, lime, orange, sugar, triple sec, Sauza Blanco." Mmmmmmmmm. I was amazed that a drink so sublimely fruity and alcohol-y had been crafted just for me. I must have done something right last week.

We left the restaurant having experienced one of the most enjoyable evenings out we've had in quite some time. Sure, our company had a lot to do with it (thanks again to Mr. and Mrs. B. for letting me eat from their plates), but Bien Trucha is a place you must visit, either on a date or with good friends. Word on the street is that they are expanding into the space next door (which used to be a salon). Here's hoping they manage to keep the cozy atmosphere with the extra square footage. We'd love to be among the first to check it out when they expand.

Tell 'em you heard it from the Voice!