Globe-trotting chef Dudley Nieto’s Rojo Gusano puts an elevated, global-fusion spin on the simple street foods of Mexico and Latin America, served in a breezy casual, surf themed setting.
Must-trys include starters like guacamole with spicy pumpkin seeds and caramelized pineapple. Ceviche Mixto, with octopus, shrimp, sweet potato, toasted cancha corn. Homemade empanadas with Portobello mushrooms or chicken tinga fillings. Choose from one-dozen global taco mash-ups, like Green Curry Shrimp with Asian cabbage, Pork Belly with red pickled onion, Chicken Tinga with Farmers cheese, along with sides like Esquites with cotija cheese, piguin chile and chipotle mayo, and Sweet Plantains with house-made crema.
Weekend brunch ranges from Chilakillers with salsa, Asadero cheese, choice of eggs, to Huevo Sandwich with Nueske’s Applewood-smoked bacon, and Rojo Gusano’s signature Pollo and Waffles — spicy marinated fried chicken, waffles, fresh fruit, served with vanilla whipped cream, and Agave syrup. Full bar service, including an expansive selection of tequilas, mezcals, and craft cocktails is available.
Rojo Gusano, 3830 West Lawrence Avenue, Chicago, 773-539-4398.
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