Chef Dudley Nieto unveils a new Spring Menu at his breezy casual, beach-themed taqueria, Rojo Gusano.
Since opening mid-December, the globe-trotting chef has been wowing guests with a creative line-up of simple Latin street foods presented with an elevated global spin. New menu items include Korean Beef BBQ Tacos — with kimchi, cilantro, sesame seeds and radish, Quesadilla Fundido — with Chihuahua cheese, toasted pumpkin seeds, Green Curry Camaron Tacos — with shrimp, Asian cabbage, radish, cilantro, and Brussels Sprouts Tacos — with Yukon potato, Oaxaca cheese, arbol salsa.
A number of new craft cocktails have also been introduced, including stands-out like Mango Beach — mango puree, mezcal, sweet vermouth, Blue Blood Margarita — Casa Noble Crystal Tequila, blue curacao, lime-agave nectar, Gusano Rojo — watermelon puree, mezcal, cranberry juice, cucumber, mint, and after-dinner Beso de Angel — a latte layered with Rompope, topped with cinnamon, served with cookie.
Rojo Gusano, 3830 West Lawrence Avenue, Chicago.