|Appetizer: Quesadillas Capitalinas Mexico City Style Quesadillas (corn masa turnovers )stuffed with samuel's locally handcrafted jack cheese and fresh epazote guacamole|
- perfectly crisp turnovers, very flavorful melted jack cheese that poured out...very delicious. nice combination of silky cheesiness and crisp (slightly chewy) skin...
|Appetizer: Ceviche Fronterizo lime marinated hawaiian sunfish with tomatoes olives cilantro and green chile served on crispy tostaditas|
|Pato En Mole Negro Dry Rubbed Wood Grilled Gunthorp Duck Breast in classic oaxacan black mole (made from chihuacle chiles and 28 other ingredients) black beans almond crusted chayote|
|Tacos al Carbon wood grilled meat poultry fish or mushrooms sliced and served with roasted pepper rajas two salsas frijoles charros guacamole and homemade tortillas|
Their tacos were highly rated as well, and this catfish one was a great example -- very nicely seasoned & grilled. Catfish is such a meaty fish that it held up to the taco well, didn't flake off too easily yet it was still silky. Often times catfish can be a little too non-fish like and uninteresting to eat, but this was done very, very well.
445 N Clark St, Chicago 60610
Btwn W Illinois & W Hubbard St
- I thought I probably wouldn't return, but I'm actually curious about Rick Bayless's other dishes on this menu! Price wasn't too bad either :)