Chef Patrick Concannon has the right culinary pedigree -- he's done time at Charlie Trotter's and other top Chicago restaurants -- but this time he's drawing on his family ties: The original Don Juan was opened by his mother in the suburb of Edison Park almost 20 years ago. This inviting space has pale yellow and orange walls and terra-cotta floor tiles. The outdoor courtyard fills up early in nice weather.

The menu mixes traditional Mexican flavors with unexpected ingredients. There's a new take on buffalo wings: chicken wings dipped in chipotle pepper sauce and covered with sesame seeds, served with bleu cheese sauce. The tuna tartare -- now a staple of many high-end restaurants -- is served here with tortilla chips, avocado, jicama, and mango sauce. Entrees include lamb shank, duck confit, and garlic-roasted chicken breast.

In a nod to late-night diners, the menu includes a taqueria section open after the regular kitchen is closed. Eight new takes on the taco (all under $4) include barbecued veal, shrimp and bacon, grilled lamb, and vegetarian.