Taste America: Chicago

Menu

THREE-COURSE MEAL CREATED BY

Carlos Gaytán
Tzuco, Chicago

APPETIZER
Skuna Bay Salmon Tartare > Salmon with Roasted Brown Rice, Chipotle–Honey Aïoli, Smoked Onion Oil, Chiles Toreados, Chives, and Huitlacoche Bread Crostini
** Vegan/Gluten-Free Substitution: Watermelon Tartare > Seaweed-Infused Watermelon with Roasted Brown Rice, Chipotle–Honey Aïoli, Chiles Toreados, Dill, Mint, and Tortilla Chips

ENTRÉE
Teloloapan Mole > Braised Pork Belly with Teloloapan Mole, Nixtamalized Yellow Sweet Potato, Roasted Broccolini, and Pickled Red Onions
** Contains Nuts/Gluten, Not Modifiable

Alternate Entrée
Poblano Pepper > Stuffed Poblano Pepper with Wild Mushrooms, Tomato Fondue, and Spaghetti Squash
**Not Modifiable ** Vegan/Gluten-Free

DESSERT
Tangerine > Tangerine-Infused Mascarpone Cheesecake with Tangerine Purée and Cocoa Streusel
** Vegan/Gluten-Free Substitution: Chocolate Sorbet

BEVERAGES
Wine Courtesy of
dough wines
dough Pinot Noir 2019

Whiskey Courtesy of
Rabbit Hole Distillery

*Menu is subject to change
*Please note your three-course meal will be packaged for pick-up so that you may enjoy it at home. Some heating or finishing may be required, instructions will be provided. Refrigeration recommended.
*Please note guests must be 21+ to order and pick up a meal kit.

Your three-course meal will be available to pick up on the afternoon of Sunday, October 18 at Tzuco (720 N. State Street, Chicago, IL 60654).

Through our Open for Good campaign, the Foundation is committed to helping independent restaurants survive this crisis, rebuild better, and thrive for the long term.

Food containers and packaging have been generously donated by Placon, located in Madison, Wisconsin.