Mexique*

Chef Carlos Gaytan arrived in Chicago in early 1991, quickly working his way up from pantry cook to line cook at Sheraton North Shore Hotel. After earning a position as Chef Garde Manger, Carlos discovered his creative ability to carve on ice, fruit and vegetables, winning several awards for his talent.

In 1996, Carlos earned a position as Chef Garde Manger at the Union League Club of Chicago, ranked as the best private club in the nation. In April of 2004 Carlos became the Chef de Cuisine at Bistrot Margot where he worked with renowned French Chef Dominique Tougne and participated in such events as the Confrerie de la Chaide de Rotisseurs, the Moet and Chandon Brunch and the Annual Flora Springs Dinner Auction in Napa Valley.

In May of 2008, Carlos opened his own restaurant — Mexique on Chicago Avenue in Chicago. With great creativity, love, and dedication he applies his knowledge of French cooking techniques and ingredients to his roots of traditional Mexican cuisine, creating a revolution of Mexican gastronomy.

Mexique has received much recognition since its opening, including one of Chicago magazine’s top new restaurants of 2009, best restaurant of 2010 and received its first star in the Michelin Guide in 2013.Most recently Carlos was awarded “Chef of the Year 2011,” by the American Culinary Federation.

We are happy to cater to private events and special occasions. For all inquiries, including special menu requests or booking information, please contact the restaurant at (312) 850-0288.

PRIMEROS

SOUP DU JOUR

Chef’s Selection
 
ZANAHORIAS 10.95
Roasted Baby Carrots, Lavender Honey, Spicy Orange Carrot Puree,

Pickled Carrots, Chamomile Tea Poached Carrot, Apricot Mascarpone

 PESCAMAL 9.95

Seafood Mousse Tamal Cooked in Banana Leaves Stuffed with Crab Meat Fricassee,

Lemon Confit and Spiced Bouillabaisse

TRIO OF SOPES 9.95

Escargots & Chimichurri Butter,

Fried Shrimp, Agave Nectar, Avocado

Sweet Plantains, Young Coconut, Xico

 CEVICHE market price

Chef’s Selection of Fresh Seafood Ceviche

 RABBIT PIBIL RILLETTES 9.95

Achiote/Tequila Braised Rabbit, Pickled Pistachio, Purple Onion,

Rustic Celery Salad and Mango/Habanero Coulis and Crostini

MEJILLONES 11.95

PEI Mussels, White Wine, Dried Chorizo,
Saffron Beurre Blanc, Pickled Jalapeno and Fennel

TARTARA DE CARNE 12.95
Beef Tartar, Caper Guacamole,
Poached Eggs in Truffle Oil, Crostini

TINGA DE POLLO 9.95
Chipotle Shredded Chicken, Crème Fraiche, Tostaditas

 

PLATOS FUERTES

ASADA 28.95

NY Steak, Heirloom Tomato Salad, Arugula, Goat Cheese Fondue

Corvina 28.95

Pan Seared Corvina, Basil Corn Porridge,

Zucchini, Fennel, Red Onion Salad and Serrano Vinaigrette

MAR Y TIERRA 27.95

Michoacan Style Braised Pork Belly, Mexique Mole, Fennel Apple Puree,

Shrimp, Roasted Corn and Brussels Sprouts Salad with Burned Tomatillo Salsa

Dorado Zarandeado 27.95

Guajillo Paste Seared Mahi Mahi, Black Bean Puree

Saffron Aioli, Avocado/ Tomato Salad

CHILE RELLENO 18.95

Stuffed Chile Poblano, Ratatouille, Asadero Cheese, Spaghetti Squash, Tomato Fondue

**This dish can be vegan per request**

SKATE WING 26.95

Achiote/Tequila Pan Seared Skate Wing,

Cauliflower, Plantains, Pickled Grapes, Spinach,

Tomato/Habanero Beurre Blanc

CORDERO 38.95

Herb Crusted Rack of Lamb, Coffee Braised Lamb Barbacoa Huarache,

Eggplant Marmalade, Roasted Garlic Salsa

PATO AL TAMARINDO 34.95

Seared Duck Breast, Duck Leg Confit, Savory Bread Pudding,

Pickled Mango, Spinach, Chipotle Temple Tamarindo Glazed

TERNERA 26.95

Braised Veal Short Rib, Fideo de Pepino, Salsa de Cacahuate,

Palanqueta Aigre-Doux

Listing Information

Award Winning,Casual Dining,Dinner,Functions,Lunch,Private Room

Medium - $11 - $35,Pricey - $36 - $60

Yes

Accepted

Yes

Not Necessary

*

Visited 840 times, 1 Visits today

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