Vela is Now Open in River North

Vela from Celeste Group is now open in River North. Mexican heirloom corn, nixtamalized in-house to make hand-pressed tortillas, are one of many touches of Mexico City that diners will find at the restaurant, which is taking reservations now through OpenTable. The new restaurant comes from the newly formed team behind Celeste, Porto and Beatnik on the River.

Chef Jorge Angulo leads the culinary team at Vela. The menu offers a mix of the familiar and the new. Like at some of Mexico’s restaurants, Vela has its own mole madre, a similar concept to a sourdough mother in which the base of the sauce is used to continuously shape a flavor that evolves and becomes more complex through time. Diners can find the mole paired with dishes like a tender pork belly, which features a layer of crispy skin — a cooking technique found in the Yucatan (Castacán style), and finished with peppery micro nasturtium and pickled gooseberries.

Diners can also find tlacoyo, a traditional dish originating from the regions around Mexico City, which is a staple of Mexican street food. Made from masa, the oval-shaped tlacoyos are often stuffed with beans, cheese and other ingredients before hitting the griddle. At Vela, three different mushrooms, chosen for their textures and flavor profiles, are paired with an umami-rich salsa negra and an avocado salsa verde, the latter of which adds brightness to the vegetarian dish. 

Vela’s beverage program features agave-driven spirits, including tequila, mezcal, raicilla, and sotol were chosen for their range of flavor profiles. Mexican whiskeys also have found home at Vela. The cocktail menu includes Mexican classics and drinks that tap into the Vela’s bar team. Wines take a more global approach with international and domestic offerings.