Chef Rodolfo Cuadros to Open Don Bucio's Taqueria in Logan Square

Chef Rodolfo Cuadros (Amaru, Bloom Plant Based Kitchen) will open Don Bucio’s Taqueria in Logan Square on February 25. 

Don Bucio’s deviates from traditional Mexican restaurants by promising not to use animal products throughout the menu. Cuadros has partnered with Gustavo Ocampo to open the restaurant, and Ocampo will serve as Executive Chef for the concept. “Gustavo is our secret weapon,” said Chef Cuadros, “he brings us the food he grew up with and he’s really the driving force and idea behind the restaurant.” 

While the concept comes from Ocampo, the restaurant is named after Cuadros’ longtime personal friend and kitchen prep worker, Bucio. Cuadros has worked alongside Bucio since his days at Carnivale and brought him along his journeys to Amaru and Bloom. Diners should expect a quick bite with tacos, burritos and tortas, and to wash it down with margaritas, palomas and Mezcal cocktails. Don Bucio’s will offer classic and blue corn tortillas at the restaurant, and both will be 100% hand made to order. The rest of the menu is rooted in the traditions of Mexican food culture. 

Don Bucio’s features starters like guacamole, chips with salsa and a quesadilla. Additions make their way to the botanas section of the menu like Ocampo’s Chicharrones, which traditionally are pork-based but made completely from plants at the taqueria. Tacos will be made to order and the restaurant's hand-pressed tortillas will feature a naturally dyed pink hue thanks to hibiscus flowers blended into the masa — a technique derived from taquerias in Mexico.  

The Asada taco appeases carnivores, and replaces beef with forest mushrooms, salsa macha, cilantro, onions, radishes and is topped with a squeeze of lime juice. The Trompo al Pastor taco is a mix of root vegetables, but adds legumes, onion, cilantro and pickled pineapple to give diners that traditional al pastor flavor. 

“Our whole purpose is to become as sustainable as possible. We’re a Mexican restaurant that chooses to serve vegetables,” said Cuadros and added, “we’re going to be a fun place. Bring your friends, eat some tacos and walk away having one of the healthiest meals of your week.”

Diners will get to choose their protein when it comes to the Grandes section of the menu to make their burritos and tortas to their liking. Proteins are completely plant based and the restaurant offers flavors like asada, al pastor, chorizo con papa and birria. Ocampo’s signature dish will be his Nopal Milanesa comes flavor packed with refritos, crema, pico, arugula, guac and pickled jalapeños. 

“I had met a man in Los Angeles that made something similar to our Nopal Milanesa,” said Ocampos, “it’s actually what inspired our Cactus Schnitzel at Bloom. I made my own version of it while working at Lil’ Amaru, had Rodolfo taste test it and he loved it. It’s definitely my favorite thing on the menu.” Diners can also expect a sides section on the menu with dishes like Elote Trensado with chipotle aioli, queso and cilantro, and Loaded Fries with coconut mozzarella, chipotle aioli, cilantro and onion.

Don Bucio’s will open on February 25, and is located at 2763 N. Milwaukee Avenue in Chicago’s Logan Square neighborhood. The restaurant will initially be open from 5-9 p.m. Thursday through Monday.