As he continues to champion the culture and cuisine of his homeland of Mexico, Chef/Partner Carlos Gaytán and the team at River North’s award-winning Tzuco (720 N. State Street, Chicago) embrace the summer season with a just-launched Happy Hour, a new cocktail program in collaboration with leading mixologist Mica Rousseau, continued evolution of menu food offerings and more.
Happy Hour
With immediate effect, guests can enjoy a weekday Happy Hour Monday-Friday from 4-5:30 p.m.
Available in Tzuco’s energetic bar – whose accordion-style windows allow the sun and vibrant Chicago energy to cascade into the space – the Happy Hour menu offers $10 Antojitos and Bebidas and $5 Cerveza.
Ideal for a post-workday wind down or pre-dinner revelry, choose from hearty 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).
These flavorful bites go down easily with signature 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 cold beer, Tecate, Modelo or Dos XX are on offer ($5 each).
View Tzuco’s full Happy Hour menu here.
Menu Updates
Chef Gaytán and his team continue to explore seasonality with a heritage touch. This month, food lovers can enjoy 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 the expert hands of mixologist Mica Rousseau.
Widely recognized as one of the best mixologists in Mexico, and advising the Tzuco team prior to opening, Rousseau is often credited with revolutionizing fine drinking in the Mexican Caribbean.
He has mixed in prestigious bars like “Fifty Mils”, one of the best in Mexico City, and received international awards like the “World Class 2016”.
He co-owns Casa Prunes, a highly regarded cocktail bar and restaurant acknowledged by the World’s 50 Best.
His newly implemented cocktail program at Tzuco is toast-worthy, with both traditional mainstay favorites and exciting 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
View the complete cocktail menu here.
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 – remains in full swing.
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.
It is an area known for its majestic mountains, blazing deserts and rich gastronomy centered primarily on meats.
There is no better asado anywhere in the world! 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 (@dary.nee).
For the remainder of the year, guests can look forward to exploring:
- July: Oaxaca/Guelaguetza
- August: Northern México (Durango,Coahuila, Monterrery, La Venimia)
- September: Puebla
- October: Yucatán
Al Fresco Dining
As temperatures continue to rise, Tzuco welcomes guests to its expansive, all-season patio, opened up and brightly landscaped for summer. On warm days, diners will find the patio’s side paneling removed and the cantilevered rooftop open, allowing sunrays (and moonbeams) to peek through.
Should the occasional rain shower pass through, guests can still comfortably enjoy a meal outdoors without feeling a drop.
Lush plant life and dramatic, colorful florals abound, transporting diners far from the hustle and bustle of day-to-day life.
The patio is open during all hours of operation.
Reservations are highly recommended at available at Resy.