Sunday, January 31, 2016
Mexique - Brunch, Chicago Restaurant Week
Chicago Restaurant Week I have dined at before, several are in a different context than in the previous time (or times) that I have dined there. I had previously dined at Mexique, the Mexican restaurant that uses French techniques in their cooking and presentations headed by Chef Carlos Gaytan, for dinner and I had their wonderful tasting menu. For Restaurant Week this year they were also offering a brunch and lunch menu (lunch during the week and brunch on the weekend), so I decided to come on a weekend afternoon to try their brunch menu. The restaurant, while not full when we arrived, was definitely getting busy and it kind of struck me funny that we were seated at basically the same place I was seated the last time I dined there (It wasn't the same table, but it was one table over) so my point of view was essentially the same. We started things of with Pozole Verde, a Hominy Stew made with Roast Pork and Salsa Verde and also included Red Onions, Carrots, and a Chicharron. It was very hearty with pork that was so tender it basically melted in your mouth and a spicy flavor that provided a good burn at the beginning, but dissapated quickly. The Chicharron was crispy and flavorful and went well with the flavors of the pozole.