Tzuco, located at 720 North State Street in River North, is celebrating its third anniversary and Mexican Independence Day by hosting a ticketed five-course dinner and wine pairing on Thursday, September 15. The dinner costs $180 and a wine pairing can also be added to the experience. Reservations are available on Resy. Head chef and owner, Carlos Gaytán has invited a variety of reclaimed chefs, including Chef Claudette Zepeda of San Diego, Chef Yvan Mucharraz of Cabo San Lucas, Chef Javier Plascencia of San Diego, and Chef Juan Gutierrez of Chicago, to prepare a course with their own unique ingredients and flavor profile sure to excite the palate from start to finish.

  • First Course, Chef Claudette Zepeda
  • Huitlacoche Tlacoyo, Tuna Tataki, Huitlacoche, Oaxaca Beans, Pasilla Chili Mixe, and Tuna
  • Second Course, Chef Yvan Mucharraz
    • Madai “Zarandeado”, Ayocotes, Grilled Avocado, Tomato Raisins, Quelites, and Spicy Bottarga Emulsion
  • Third Course, Chef Javier Plascencia
    • Smooth Rice, Green Rabbit, Pork Chorizo, Heirloom Beans, Arborio Rice, and Pacific Mussels
  • Fourth Course, Chef Carlos Gaytán
    • American Kobe, Black Brioche, Burnt Onion Puree, Pickled Black Trumpet Mushrooms, Smoked Japanese Onion Powder, and Black Garlic Aioli
  • Fifth Course, Chef Juan Gutierrez
    • “Coco 5 Ways” Coconut Sponge, Coconut Praline, and Coconut Rocks

“We are thrilled to be celebrating our third, and most successful year yet at Tzuco while simultaneously celebrating Mexican Independence Day with this one-of-a-kind dinner and wine pairing, says Chef Carlos. “To be able to bring such great talent, culture, and cuisine all into one night is a privilege in itself, and we’re looking forward to expressing our gratefulness through gastronomy.”

Tzuco is the creation of Chef/Owner Carlos Gaytán. Originally from Mexico, Gaytán moved to Chicago at the age of 20 where he began his career as a dishwasher. After working in various other restaurants and through tremendous amounts of work, he was able to launch a wildly successful career in the field of gastronomy and became the first Mexican chef to be awarded a Michelin Star. Tzuco –meaning “plants with abundant thorns,” which presents the colorful flavors of Mexico while connecting to the techniques of French haute cuisine that Chef Carlos Gaytán honed through years of training.

Offering guests an all-encompassing experience featuring pure ingredients and extraordinary flavors that tell the story of their origin, dining at Tzuco is truly an adventure. Exquisite food and drink at Tzuco are accompanied by an open architectural dining concept with an unrivaled ambiance inside and out. Featuring a new, over-the-top floral installation, the all-season patio offers diners the opportunity to enjoy Tzuco’s full menu outdoors. Inspired by the rich Terracotta landscape, beautiful Willow and Wisteria tree branches attach around the restaurant façade, while thousands of blooming burnt orange and magenta Bougainvillea elegantly fill up the space. Heading indoors, designer Ignacio Cadena has adorned the inside space with glass cases filled with items that remind Gaytán of his hometown of Huitzuco, Mexico, with earthy tones, dark woods and vines that are native to the area.

To celebrate Tzuco’s third anniversary in Chicago, Chef Carlos will collaborate with Chef Claudette Zepeda, who is an award-winning, San Diego-based chef and culinary entrepreneur known for her fearless style and bold approach to regional Mexican cuisine, and Yvan Mucharraz who is a native of Mexico and brings his unique style of cooking, passion for regional Mexican ingredients and background working in some of the world’s most famous kitchens. Additionally, Javier Plascencia of Tijuana who is continuously in search of flavor with a natural curiosity for taste, and Pastry Chef Juan Gutierrez of Colombia, who enjoys dreaming up desserts that play with all senses and are conversation pieces will have featured courses in the dinner.

Tzuco is open for dinner Monday through Thursday from 4 to 10 p.m., Friday and Saturday from 4 to 11 p.m. and Sunday from 4 to 9 p.m. Brunch is served on Saturday and Sunday from 10 a.m. to 2 p.m.

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