article
dining SCENE
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cinCo
de mayo
Rachel Gillman
De Cero Taqueria ahi tuna tacos
Cinco de Mayo is a day of celebration, fueled by traditional Mexican food and a
steady stream of margaritas. While the popular holiday continues to attract attention
with modern fiestas, the historical roots date back to May 5, 1862 when Mexican forces
overruled French enemies in the Battle of Puebla. So as you raise a glass in honor of
the occasion, you’re toasting an oft-forgotten victory and commemorating Mexican
pride. Viva el Cinco de Mayo!
Come early and stay late as
Salud
(1471
N.
salud sangria
Milwaukee,
773.235.5577) turns Cinco de
Mayo into a full-fledged fiesta
several days in advance. On Saturday, May 3 the tequila will begin
flowing at noon and the first band
will perform at 3 pm, ensuring a
day of spirited celebration as professional Latin dancers and musicians entertain the crowd. Aside
from the signature Mojitos ($10)
and Margaritas (prices vary),
Salud will also serve a new spring
menu of Mexican dishes. Other
enticements include an outdoor
menu with Steak Tacos ($5), Chips
and Guacamole ($5), plenty of
sangria and Dos Equis ($5), while
indoor guests can sip Dos Lunas
Frozen Margaritas ($5). Salud also
suggests a $5 donation to benefit Imerman Angels, an organization dedicated to breast cancer
research. }}
salud steak tacos
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DINING c o n t i n u e d
Las Palmas (1835 W. North, 773.289.4991), Wicker Park’s top destination for gourmet Mexican cuisine, will turn Cinco de Mayo into a weekend of delicious revelry. Bring
a hearty appetite and sample the special menu of commemorative dishes. Start with
the Tostaditas de Tinga Poblana ($9) made with fresh corn tostadas topped with chicken
breast and chorizo tinga, sour cream and slices of avocado. For the main course,
choose between two delectable options: Halibut en Salsa Poblana ($21), a 10-ounce
halibut steak over creamy poblano salsa with poblano strips and sweet potato wedges,
and Chiles en Nogada ($18), a dish of roasted poblano pepper stuffed with sautéed
pork loin, pears, raisins, apples, nuts and onions over walnut salsa and topped with
pomegranate sauce. Tempt your taste buds further with a sweet satisfying dessert and
try the Camote Poblano ($8), a delectable treat composed of sweet potatoes spiced
with cinnamon, anisette and orange zest baked in caramel sauce and topped with
marshmallows and vanilla ice cream. Las Palmas will also feature a live band, Fandanguero, on Friday and Saturday at 8 pm. On the Sunday before and the Monday of
Cinco de Mayo, guitar player Edgar Garcia will perform from 6-9:30 pm.
The Gold Coast will be embracing its Mexican
heritage with the help of MEXX Kitchen (1015
N. Rush, 312.475.0300). This authentic outpost of
modern Mexican cuisine plans to honor Cinco de
Mayo with a special Herradura Tequila Dinner
on May 5. The multiple course meal will include
a tasting of appetizers such as Acapulco Style
Ceviche (diced mahi mahi marinated in a citrustomato sauce with cilantro and chile Serrano),
Chilorio Sopes (pulled pork with chile pasilla
sauce, crema fresca and queso cotja over a traditional corn masa cake) and the ever-popular
Quesadillas Tradicionales (traditional corn masa
mexx kitchen chilorio sopes
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quesadilla filled with huitlacoche, chile poblano
DINING c o n t i n u e d
and two salsas). Guests can choose between two
gourmet entrees, sampling either the Seared Atun
(coriander-chile crusted tuna over boniato purée
with watercress, hibiscus and blood orange-habanero emulsion) or Pork Carnitas (pork tenderloin and
pork shoulder served with a black bean requeson
hurarache, guacamole and red onion-orange
salsa). The culinary journey ends with an indulgent
dessert of Empanadas de Platano, turnovers filled
with bananas and Mexican cream, served with walnuts, strawberry coulis and coconut ice cream. Each
course will be paired with complementary cocktail
and designated Herradura tequila. A special guest
mexx kitchen
empanadas de plantano
speaker from Herradura will be present to discuss the tequilas, adding an educational
twist to the palate-pleasing dinner. The Cinco de Mayo meal will be held from 7-9 pm
on the official holiday and costs $50 per guest, excluding tax and gratuity.
To honor the famed Battle of Puebla, Salpicon (1252 N. Wells, 312.988.7811) will be
serving a special dish of Pollo en Mole Poblano ($18). The restaurant’s married team–
Chef Priscila Satkoff and Wine Director Vincent Satkoff–offer patrons a premium dining experience grounded in authentic Mexican cuisine. Guests can also enjoy other
delicious fare from the traditional menu, including Chuleta de Puerco en Manchamanteles ($22), a grilled Brookfield Farms double-cut pork chop in an earthy Oaxacan Chile Ancho Mole garnished with grilled pineapple, sweet potato and plantains
atop white rice or Camarones al Mojo de Ajo ($20), made with grilled tiger shrimp
in a sweet garlic and olive oil sauce with avocado chunks and guajillo chiles, served
with white rice. To complement the culinary experience, try one of the Tequila Flights
(prices vary) or a Salpicon Margarita ($8) with Herradura Silver, Gran Torres liqueur
and fresh lime juice.
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The West Loop will join the Mexican holiday brigade with festive twists on traditional favorites. De Cero Taqueria (814 W. Randolph,
312.455.8114) will treat guests to tequila flights, a
celebratory margarita and taco specials. Patrons
can also enjoy the sidewalk patio and lively Latin
music. For taco lovers, De Cero’s offerings run the
gamut with 16 different selections, ranging from
Ahi Tuna ($5) with mango and habanero salsa to
the hearty Skirt Steak ($5) prepared medium rare
and served with potatoes, onions, cilantro, lime
and chipotle mayonnaise. Ambitious eaters can
order a pre-fixed Taco Platter ($29) with eight
de cero taqueria duck nachos
taco varieties and three salsa choices. Other popular options include the Duck Nachos
($9) with five house-made tortilla chips served with duck, queso, pico de gallo, mashed
pinto beans and crema and their freshly made
Guacamole ($7). Thirsty Cinco de Mayo revelers
can choose from the authentic Mexican beer–
the only kind De Cero carries–along with frozen cocktails made with fresh fruit and herbs. A
few standouts include the Raspberry Basil Daiquiri ($9), Strawberry-Mint Margarita ($9) and
Peach and Chamomile Colada ($9)–the perfect
libations for any Cinco de Mayo fiesta!
Zocalo (358 W. Ontario, 312.302.9977) brings
the best from south of the border to our very
own Windy City. The delectable menu offers
plenty of tempting dishes, but no meal is complete without their signature Trio de Guacamole
zocalo trio of guacamole
($10), a flight of guacamoles including traditional rojo (spicy) and fruta (includes papaya
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DINING c o n t i n u e d
and mango). In the spirit of the holiday, Zocalo is celebrating all week! Chef Dudley
Nieto will pass complimentary appetizers from Thursday, May 1 through Monday, May
5 between 5-7 pm. The celebrations will also include several drink specials with Sauza
Tres Generaciones tequila and Dos Equis beer, including $5 margaritas. Guests will be
in the lap of luxury while enjoying a DJ and tequila tasting on Thursday from 6-9 pm
and entering a special raffle for Sauza gift baskets, Zocalo gift cards and a grand prize
of a “Post-Cinco de Mayo” cocktail party for up to 25 people at Zocalo with two hours
of open bar, passed appetizers and an assorted taco bar. Monday’s festivities will also
feature a DJ starting at 5 pm.
adobo grill
The perennially popular Adobo Grill
(1610 N. Wells, 312.266.7999) keeps the
crowds coming with a menu of Nuevo
Latino cuisine and their signature guacamole prepared tableside with a mortar and pestle. This spirit of authenticity will surround their Cinco de Mayo
celebration as both the Old Town and
Wicker Park locations kick off a festive
weekend. Adobo plans to offer Jose
Cuervo Tradicional Tequila Margaritas
($5) from Friday, May 2 through Monday, May 5 along with special dishes
including Chiles de Negro and Molotes.
Mexican music fans can enjoy a mariachi band at the Wicker Park restaurant
from 6-9 pm on Saturday, May 3 and
at the Old Town locale on May 5 from
6-9 pm as well. }}
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DINING c o n t i n u e d
carnivale Chiles en Nogada
Although the official holiday is only May 5,
Carnivale (702 W. Fulton, 312.850.5005) is
extending the celebration. From Friday, May
2 through Cinco de Mayo, guests will be
entertained with music from guest DJ Eddie
Mills, sample festive food and toast the occasion with special spirits. To commemorate
the event, Executive Chef Mark Mendez will
offer a customized menu featuring Posole ($7)
with Gunthorp Farms pork, guajillo chiles and
hominy; Chiles en Nogada ($22) made with
poblano chiles stuffed with pork picadillo, walnut cream and pomegranate syrup; and Churros ($7), sweetly fried, fresh doughnuts with
chocolate dipping sauce. Guests can also raise
a glass with the Tomatillo de Mayo Cocktail
($10) made with Corralejo Reposado Tequila, tomatillo-basil purée, lime juice and a
dash of habenero pepper. Salud!
carnivale fresh doughnuts
Carnivale is also hosting a unique Latin cooking class on Sunday, May 4 that highlights
“Kleiner style” guacamole and three ceviche recipes, taught by Executive Chef Mark
Mendez. The tasty tutorial will include Kona
Kampachi Ceviche, Tuna Tiradito and Shrimp
Ceviche along with the signature Guacamole.
The $35 class begins at 11 am and includes
seasonal mimosas and sampling. scene
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