Mercadito, in River North, is cranking up the heat this winter with a special Comida, Cocktails & CopitasExperiential Dinner on Monday, January 23 from 6-9 p.m.
Five courses accompanied by five Del Maguey Single Village Mezcal pours. The evening is hosted by Éva Pelczer of Del Maguey’s East Coast Juez and Mercadito’s Corporate Chef Aldo Ayala.
To begin, a Trio de Antojitos that includes Garnachas, braised ground beef, cabbage and salsa; a Tostada, avocado, spiced crickets, salsa morita and cilantro; and a Barbacoa Taco, goat barbocoa, onion and consomé.
The third course includes Tlayudas, grilled crispy corn tortilla, black beans, artisanal quesillo, chorizo, avocado, tomato and salsa. Then a Trio de Mole that includes Mole Negro, chicken breast, cilantro, rice and plantains; Mole Coloradito, smoked pork belly and sweet potato; and Mole Verde, braised marlin and corn. For dessert, guests will be treated to Hot Chocolate y Churro, complete with Mexican chocolate, churros and goat’s milk caramel.
The Comida, Cocktails & Copitas Experiential Dinner costs $85 per guest, plus tax and gratuity. Reservations are required and can be made by calling 312.329.9555.
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Mercadito, in River North, is cranking up the heat this winter with a special Comida, Cocktails & Copitas Experiential Dinner on Monday, January 23 from 6-9 p.m.
Five courses accompanied by five Del Maguey Single Village Mezcal pours. The evening is hosted by Éva Pelczer of Del Maguey’s East Coast Juez and Mercadito’s Corporate Chef Aldo Ayala.
To begin, a Trio de Antojitos that includes Garnachas, braised ground beef, cabbage and salsa; a Tostada, avocado, spiced crickets, salsa morita and cilantro; and a Barbacoa Taco, goat barbocoa, onion and consomé.
Next, Chile Pasilla Oaxaqueño, piloncillo marinated pasilla chile, sautéed shrimp, braised onions, herbs, jalapeño-tomato broth and micro-cilantro.
The third course includes Tlayudas, grilled crispy corn tortilla, black beans, artisanal quesillo, chorizo, avocado, tomato and salsa. Then a Trio de Mole that includes Mole Negro, chicken breast, cilantro, rice and plantains; Mole Coloradito, smoked pork belly and sweet potato; and Mole Verde, braised marlin and corn. For dessert, guests will be treated to Hot Chocolate y Churro, complete with Mexican chocolate, churros and goat’s milk caramel.
The Comida, Cocktails & Copitas Experiential Dinner costs $85 per guest, plus tax and gratuity. Reservations are required and can be made by calling 312.329.9555.
Mercadito
108 W Kinzie St
Chicago, IL 60654
(312) 329-9555
www.mercaditorestaurants.com
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