Upmarket chain restaurant featuring Mexican specialties & margaritas in stylish quarters.
"Modern Mexican restaurant with a $10,000 goal fund for front and back-of-house workers." - Naomi Waxman
"Carlos Gaytán knew critical success at his former West Town restaurant Mexique, where in 2013 he became the first Mexico-born chef to earn a Michelin star. But after he closed it in May 2018, Gaytán vowed to return to the Chicago restaurant world with a bigger and better project. The result of that promise is his River North triple threat: a la carte restaurant Tzuco, joined by the first U.S. location of all-day bakery Panango and, soon, his tasting menu room, Tales of Carlos Gaytán. The chef refers to his new business complex as “Mexique on steroids.”" - Daniel Gerzina
"Daniel Espinoza is now the research and development chef at Cantina Laredo." - Ashok Selvam
Andrew
Quirky & Creative
Adri Takacs
Anwar Sadek
humberto eb canal
Jonnathan J Rodriguez
Amarjit Dhamrait
Jay White