Long-time Chicago and New York City restaurant vet Chef Dudley Nieto heats-up Chicago this winter with Rojo Gusano, his newly-opened contemporary 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.
Simple Latin street foods with a distinct global spin
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 highlights 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.