Mercadito, 108 W Kinzie, takes guests on a culinary journey down the Gulf of Mexico region during the Summer Experimental Dinner 6-9 p.m. August 21.
Hosted by Corporate Chef Aldo Ayala and special guest Paul Sauter of Diageo,guests will indulge in a five course meal paired with five Zacapa rum pours. Featured dishes include:
First stop on the tour is Xalapa with jalapeños rellenos de minilla (pickled jalapeños stuffed with tuna; Garnacha de Res, corn tortilla, braised beef and chile morita; and Camarón, coconut batter shrimp, pineapple marmalade and pickled red onion).
On to Veracruz with a special ceviche (lime marinated fish, red onion, tomato, pickled jalapeños, olives, parsley, tomato-citrus broth and crispy capers).
Followed by a selection from the note: tamaulipas with jaibas, (lightly fried blue crab meat stuffed shells, tomato sofrito, garlic, parsley, Serrano chiles and breadcrumbs).
And on to the historic district of Campeche with pollo pibil (achiote marinated braised chicken, banana leaf, pickled red onions and habaneros, sour orange salsita, mustard seeds and burnt tortillas), circling back to Veracruz for dessert with vainilla (vanilla bean flan, piloncillo caramel and vanilla bean toasted nuts). Reservations require, call 312-329-9555 or here.
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