Manchamanteles Hosts 2nd Annual Barrio BBQ: Fuegos y Amigos

Manchamanteles invites guests to the return of Barrio BBQ, Fuegos y Amigos. The 2nd Annual Chef BBQ event will take place Sunday, June 14, 2026 on the restaurant’s patio at 2009 N Western Ave, Chicago, IL 60647. The one-day, chef-driven activation brings together a lineup of chefs and restaurants for a collaborative live-fire BBQ experience centered on community, culture, and culinary storytelling to benefit the Illinois Coalition for Immigrant and Refugee Rights.

Sponsored by Don Julio and led by Chef Geno Bahena, Barrio BBQ transforms the Manchamanteles patio into an open-air festival of flavor, featuring a curated BBQ menu co-created by participating guest chefs. Each station will highlight regional Mexican cuisine and grilling traditions, showcasing the depth and diversity of Mexico’s culinary identity through a shared, collaborative lens.

This year’s chef partners include Chef Stephen Sandoval with Diego, Chef Joey Beach (represented by Logan Square Kitchen Manager Darrien Wilson and Andersonville GM Joe Thiele) with Pizza Lobo, and Chef Jhoana Ruiz and Chef Danniel Espinoza with Santa Masa Tamaleria. Guests will receive a ticketed tasting experience that includes two dishes from each participating chef station, creating a walk-through BBQ format designed for exploration and community dining. While eating, guests can also enjoy the sounds of a live DJ set.

Dishes include:

• Manchamanteles:
  • Taco de Birria en Mole Negros - Slow-braised lamb shoulder barbacoa marinated in chile pasilla and finished with rich mole negro, served on a fresh-pressed heirloom corn tortilla
  • Vegetarian option: Coliflor en Alegría con Pipián Rojo - Wood-grilled cauliflower dusted with alegría seeds and layered with smoky pipián rojo on a fresh-pressed heirloom corn tortilla
• Diego:
  • Yellowfin Tuna Tostada - Diosa Roja topped with slices of sashimi-grade yellowfin tuna and avocado, dressed with Leche de Tigre and more Salsa Macha
• Pizza Lobo:
  • Carnitas Slice - Garlic oil, mozzarella, carnitas, salsa verde, queso fresco, pickled red onion, and cilantro, served with a lime wedge
  • Vegetarian option: Calabacitas Slice - Garlic oil, mozzarella, calabacitas, corn salsa two ways, queso fresco and pickled red onion
• Santa Masa Tamaleria:
  • Cochinita Pibil Tamal - Banana leaf wrapped tamal with cochinita pibil, salsa tatemada, and pickled red onions
  • Mini Sweet Strawberry Tamal - Served with salted cajeta and candied pepitas

Tickets are available via Tock, starting at $66 per ticket (plus tax and gratuity). Tickets include two dishes from each chef station; space is limited and advance purchase is required. 

Beyond the food, Barrio BBQ continues its mission of giving back. A portion of event proceeds will be donated to ICIRR (Illinois Coalition for Immigrant and Refugee Rights) to directly support programs serving Chicago’s Hispanic and immigrant communities. The event emphasizes impact over profit, using collaboration as a platform for awareness, fundraising, and long-term community engagement.

This year, Barrio BBQ is also an official JBF ancillary activation during the James Beard Foundation Restaurants & Chef Awards weekend in Chicago. In addition to its cultural and charitable focus, the event builds on Manchamanteles’ broader programming, which includes chef-led experiences, seasonal tasting menus, and collaborative events that highlight the restaurant’s role as a destination for modern Mexican cuisine in Chicago.