Mariscos San Pedro Brings Baja Shrimp and Coastal Flavors to TenGoku Aburiya's Bento & Co. Series

This July, TenGoku Aburiya is taking a coastal turn with its Bento & Co. series. The ongoing collaboration, which has gathered chefs such as Andrew Lim of Perilla Fare, Joe Fontelera of Boonies Chicago, and John Avila of Rendang Republic to create custom guest bento boxes at the restaurant, is now tapping its friends at Mariscos San Pedro, Pilsen's modern marisquería. Led by Chef Marcos Ascencio, the restaurant is known for its live-fire cooking, wood-fired oven, and raw bar offerings.

For two weeks only, Ascencio will team up with TenGoku Aburiya Head Chef Danny Rodriguez, drawing inspiration from Mariscos San Pedro’s chef Mikey Giannopoulos' passion for Asian cuisines, to create the Camarones Zarandeados Bento. The centerpiece features grilled shrimp marinated in tamarind and smoky guajillo chiles, topped with toasted black sesame and served with fresh papaya. The bento also includes a roasted potato salad with cucumber, tomato, fresh herbs, and charred cebollitas from Chef Mikey, alongside several of Chef Rodriguez's signature accompaniments, including tempura shishito peppers, kanpyo maki, Japanese pickled jalapeno, shibazuke, rice and miso soup. 

The Mariscos San Pedro Bento & Co. Box is priced at $20 and will be available for dine-in or takeout during weekday lunch hours (11:30 a.m.–1:30 p.m.) at TenGoku from Tuesday, July 14th, through Friday, July 24th. A portion of proceeds will benefit the Greater Chicago Food Depository, supporting efforts to combat food insecurity throughout the region.