MEXICAN SMOKE ALLEY FIESTA

Cruz Blanca Brewery & Taquería
908 W. Randolph Street
Chicago, IL 60607
312-733-1975
www.rickbayless.com/restaurants/cerveceria-cruz-blanca

Mexican Cuisine

Sunday November 17th, 2019

1:00 pm – 3:00 pm

Registration Closes Friday November 15th

If you know anything about celebrity Chef Rick Bayless then you know that his name is synonymous with Mexican food. From winning the title of Bravo’s Top Chef Masters to his highly rated TV series, Mexico–One Plate at a Time, Chef Bayless brings authentic flavors of Mexico to all of his Chicago restaurants.

We’re excited to take our Crew to Cruz Blanca Brewery & Taquería located in the West Loop of Chicago. Cruz Blanca’s taquería takes its inspiration from the “smoke alley” at Oaxaca’s Mercado 20 de Noviembre, where thick plumes of smoke foretell the primal pleasures of wood-grilled meats. This is not your average taco experience. The Crew will indulge in half-cured flank tasajo, chorizo, chicken or portobello all piled on a big tray with accompaniments of wood-grilled knob onions and peppers, smoky Oaxacan pasilla salsa, guacamole, crunchy pico de gallo, and limey cucumbers. And, of course, a stack of fresh-made tortillas. Be prepared to feast fiesta style.

If tacos are not your thing then you will enjoy Cruz Blanca’s Oaxcan-style tlayudas — gigantic 14-inch, shareable tostadas with black bean spread, cheese, grilled knob onions, güero chile, green salsa and your choice of wood-grilled protein. With this lineup of crowd-pleasing fare we can’t wait for you to try.

Join us for a fun-filled fiesta at Cruz Blanca. Who knows, maybe we can lure Chef Bayless in to say hello to our Crew!

Limited to 20 kids

Attire: Casual

MENU

KIDS MENU:

MOCKTAIL

STARTERS – Guacamole + Chips

MAIN DISHES

Pork Belly Al Pastor – Pork belly with “pastor” marinade (red chile, achiote, pineapple), grilled pineapple and knob onions, crispy bacon, queso fresco, red salsa.

Crispy Shrimp – Gulf pink shrimp, epazote mayo, habanero pickled onions, roasted shishito chiles, arugula, lime.

Tlayudas – Colby-Jack cheese, smoky black bean spread, grilled knob onions, güero chile, añejo cheese, red salsa.

Taco Plates – Served with grilled güero chiles and knob onions, heirloom corn tortillas, lime and your choice of red or green salsa.

Oaxacan Taco Trio Platter – Smoke Alley taco plate with garlic chicken breast, grilled steak, portobello mushrooms, refried black beans, red and green salsa, pico de gallo.

SIDES

Esquites – Grilled corn, epazote-serrano mayo, queso fresco, tajin, cilantro, knob onions.

Butternut-Apple Salad – roasted butternut squash, Honey Crisp apples, toasted walnuts, dry Jack cheese, ancho chile dressing (with Bayless Garden grapes & sherry vinegar), arugula & frisée.

DESSERT (Specialty, From Leña Brava)

Pumpkin Tres Leches Cake – Tender spice cake, butternut-infused 3 milks (fresh, canned, evaporated), buttermilk ice cream with orange blossom water, candied pumpkin-cranberry salsa.

ADULT MENU

Same as Above

Includes choice of one beer

*Please list any food allergies when registering

No cost for Explore All Access & Family Members

$35.00 for Eat (Annual) & Travel Members

$40.00 for non-members

$65.00 for Adults

Includes tax and gratuity

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