Layers of white fish, shrimp and vermicelli noodles are stuffed between phyllo dough to make the popular fish pastilla at Marrakech in Wicker Park. A chicken pastilla showcases layers of chicken and roasted sweet almonds. Both pastillas are as crispy on the outside as the baklava dessert here. Just as delicious are clay-pot-cooked chicken, lamb or fish tagines, which are the name of the cooking technique and the food that it is used to cook. Finish it with the Moroccan tea with fresh mint.
Marrakech, 1413 North Ashland, (773)227-6451, marrakechcuisine.com
Best of Chicago 2012