Chef/Partner Carlos Gaytán and the team at River North’s Tzuco (720 N. State St.) have just-launched Happy Hour, a new cocktail program in collaboration with leading mixologist Mica Rousseau.
Guests can select a weekday Happy Hour Monday-Friday from 4-5:30 p.m. Available in Tzuco’s bar, the Happy Hour menu offers $10 Antojitos and Bebidas and $5 Cerveza.
Choose from Tostadas de Cochinita Pibil, Guerrero-style pork shank tostadas; Tuna Ceviche, ahi tuna with grilled tomatillo aguachile, cucumber, red onions, avocado and choclo; Pommes Frites with Parmesan cheese and garlic butter; and Guacamole, with pico de gallo, lime juice, Huitzuco cheese and tortilla chips (each $10). Cocktails including the Tzuco Margarita, with Tequila, Cointreau orange-flavored liqueur, cucumber, elderflower and lime juice; Mexique Sangria with Brandy, Burgundy, hibiscus flower, citrus and mint; and others. Red, white, or rose wine by the glass from Mexico’s Monte Xanic is also available (cocktails and wine each $10). For those craving a beer, Tecate, Modelo or Dos XX are on offer ($5 each).
Photo courtesy of Tzuco
MENU UPDATES
This month, guests can select from newly added menu items, including:
Soft-Shell Crabs – Puffed-rice-crusted soft-shell crabs with jicama pistachio pesto and pickled grapes (dinner menu)
Black Ceviche – Tuna with smoked Japanese aguachile, squid ink, cucumber, red onion, cilantro, black avocado mousse and crispy purple tortilla (dinner menu)
Pasta Birria – Pasta with traditional lamb birria, tomato fondue, oven-roasted tomatoes and Reggiano cheese (brunch menu)
Photo courtesy of Tzuco
NEW COCKTAIL PROGRAM
Tzuco’s cocktail program recently underwent a complete reimagining under mixologist Mica Rousseau. His newly implemented cocktail program at Tzuco features both traditional and new options, among them:
Daydream – Cucumber water, lime juice, basil syrup, chia seeds, aloe vera juice and basil (spirit-free)
Papudo – Don Julio Blanco tequila, dry vermouth, chamomile and orange blossom syrup, lemon and egg whites
Mexico City Sour – Ojo de Tigre mezcal, Campari, Pinot Noir, agave nectar and lemon
Mole Old Fashioned – Abasolo corn whisky, mole syrup, xocolatl, mole bitters and chile ash
Sexy in Chicago – Ketel One Vodka with beet juice, hibiscus and pineapple syrup and frozen and dried raspberries
Menu courtesy of Tzuco
BACK TO MY ROOTS
Chef Gaytán’s monthly Back to My Roots series – featuring special menu items inspired by the ingredients and gastronomy of a new region of Mexico every month. Menus are designed by an artist representing each territory, infusing visual impact and another layer of storytelling.
In June, the spotlight is on Nuevo León, bordering the U.S. in northeastern Mexico. Chef Gaytán’s Nuevo Leóns elections, available a la carte, celebrate these traditions and include:
Gordita de Chicarrón Prensado – Blue corn tortilla crusted with sesame seeds and stuffed with pork belly adobo, black beans, sour cream and queso fresco
Cabrito – Roasted goat, veneno beans, flour tortillas and gucasasalsa
Cerveza – Carta Blanca
The menu artwork, entitled Refugio de ermitaño, was created by Mexico’s emerging illustrator and muralist Rocío Darynée.
For the remainder of the year:
July: Oaxaca/Guelaguetza
August: Northern México (Durango,Coahuila, Monterrery, La Venimia)
Chef/Partner Carlos Gaytán and the team at River North’s Tzuco (720 N. State St.) have just-launched Happy Hour, a new cocktail program in collaboration with leading mixologist Mica Rousseau.
Guests can select a weekday Happy Hour Monday-Friday from 4-5:30 p.m. Available in Tzuco’s bar, the Happy Hour menu offers $10 Antojitos and Bebidas and $5 Cerveza.
Choose from Tostadas de Cochinita Pibil, Guerrero-style pork shank tostadas; Tuna Ceviche, ahi tuna with grilled tomatillo aguachile, cucumber, red onions, avocado and choclo; Pommes Frites with Parmesan cheese and garlic butter; and Guacamole, with pico de gallo, lime juice, Huitzuco cheese and tortilla chips (each $10). Cocktails including the Tzuco Margarita, with Tequila, Cointreau orange-flavored liqueur, cucumber, elderflower and lime juice; Mexique Sangria with Brandy, Burgundy, hibiscus flower, citrus and mint; and others. Red, white, or rose wine by the glass from Mexico’s Monte Xanic is also available (cocktails and wine each $10). For those craving a beer, Tecate, Modelo or Dos XX are on offer ($5 each).
MENU UPDATES
This month, guests can select from newly added menu items, including:
Soft-Shell Crabs – Puffed-rice-crusted soft-shell crabs with jicama pistachio pesto and pickled grapes (dinner menu)
Black Ceviche – Tuna with smoked Japanese aguachile, squid ink, cucumber, red onion, cilantro, black avocado mousse and crispy purple tortilla (dinner menu)
Pasta Birria – Pasta with traditional lamb birria, tomato fondue, oven-roasted tomatoes and Reggiano cheese (brunch menu)
NEW COCKTAIL PROGRAM
Tzuco’s cocktail program recently underwent a complete reimagining under mixologist Mica Rousseau. His newly implemented cocktail program at Tzuco features both traditional and new options, among them:
Daydream – Cucumber water, lime juice, basil syrup, chia seeds, aloe vera juice and basil (spirit-free)
Papudo – Don Julio Blanco tequila, dry vermouth, chamomile and orange blossom syrup, lemon and egg whites
Mexico City Sour – Ojo de Tigre mezcal, Campari, Pinot Noir, agave nectar and lemon
Mole Old Fashioned – Abasolo corn whisky, mole syrup, xocolatl, mole bitters and chile ash
Sexy in Chicago – Ketel One Vodka with beet juice, hibiscus and pineapple syrup and frozen and dried raspberries
BACK TO MY ROOTS
Chef Gaytán’s monthly Back to My Roots series – featuring special menu items inspired by the ingredients and gastronomy of a new region of Mexico every month. Menus are designed by an artist representing each territory, infusing visual impact and another layer of storytelling.
In June, the spotlight is on Nuevo León, bordering the U.S. in northeastern Mexico. Chef Gaytán’s Nuevo Leóns elections, available a la carte, celebrate these traditions and include:
Gordita de Chicarrón Prensado – Blue corn tortilla crusted with sesame seeds and stuffed with pork belly adobo, black beans, sour cream and queso fresco
Cabrito – Roasted goat, veneno beans, flour tortillas and gucasasalsa
Cerveza – Carta Blanca
The menu artwork, entitled Refugio de ermitaño, was created by Mexico’s emerging illustrator and muralist Rocío Darynée.
For the remainder of the year:
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!