1988 June 3, Lawrence Rand, “Restaurant Tours: 21 years in a Mexican standby”, in Chicago Reader[1]:
There are unusual dishes like natice, jalapeno croustade cups filled with guacamole, chorizo, beans, beef, and a sour-cream topping, and puff pastries filled with chorizo.
1991, Mike Michaelson, CHICAGO'S BEST-KEPT SECRETS:
[…] include natice (bite-size cups made from a flour-based jalepeño-flavored crust filled with beans, beef, guacamole, and chorizo, topped with sour cream), and chorizo puffs (puffed pastry filled[…])
