CHEF DUDLEY NIETO’S ROJO GUSANO OPENS

 

RojoGusano

Long-time Chicago and New York City restaurant vet Chef Dudley Nieto heats-up Chicago this winter with just-opened Rojo Gusano, a breezy casual taqueria inspired by the beach-side food carts and food trucks found in his native Mexico.

Most recently Executive Chef at restaurateur Jerry Kleiner’s popular Barbakoa in suburban Downers Grove, Nieto’s career spans more than 2-decades, including Adobo Grill, and Mezcalina here in Chicago, and New York City’s Dos Caminos – Park Avenue, and Rosa Mexicano – Lincoln Center, along with guest chef appearances at the James Beard House, and Chicago Gourmet.

Now, the Pueblo, Mexico-born Nieto returns to his roots, with the simple street foods of his childhood, presented with a distinct, elevated global-fusion spin. Menu stand outs include Octopus-Shrimp Ceviche with sweet potato crisps ($8.50), Guacamole with spicy pumpkin seeds and chipotle caramelized pineapple ($5.50), and taco options ranging from Beer Braised Pork Shank ($2.50) to Charred Butternut Squash with kale and farmer’s cheese ($2.50). Full bar service includes a variety of craft cocktails, along with an extensive selection of tequilas, mezcals,  and bourbons.

Rojo Gusano, 3830 West Lawrence, Chicago, 773-539-4398.

READ MORE ABOUT IT:

Chicago Tribune 

UrbanDaddy 

Chicago Magazine 

Chicago Tribune

DNAinfo Chicago

The Local Tourist

Metromix

Chicago Magazine

Chicago Food Magazine

The Chicago Traveler 

PureWow

Hedonist Shedonist 

Chicago Food Magazine 

Redeye

Eater Chicago

Where Magazine

CUSP Magazine

TimeOut Chicago

Chicago Food Magazine

ABC-7 Hungry Hound

The Local Tourist

ABC-7 Hungry Hound

Eater Chicago

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