Last year I visited Chicago for the first time, and had the privilege to eat at Rick Bayless’ amazing restaurants for a taste of his immaculately prepared regional Mexican cuisine. Lesley and I were so blown away by the giant bowls of fragrant, spicy soup (caldos) overflowing with fresh ingredients and colourful garnishes, we ended up eating there 4 times in a week. I’d go back to Chicago just to eat there.
Inspired by the flavours, textures and gorgeous visuals of Señor Bayless’ caldos, I’m presenting my own mashup of Mexican flavours and ingredients to warm up a chilly January evening.
Tomato (the organic ones I canned myself!) & pasilla chili broth over chunks of chayote, cob corn and poblanos, topped with crispy tortilla strips, avocado, onion, jalapeño, radish, cilantro, arugua, lime & optional crema. $11
(veg’n-friendly & gluten-free)
Add chipotle-grilled chicken breast +$2
EXTRA LATIN FLAVOUR! Around 7pm there will be live music by the Max Metrault Trio, featuring Max Metrault, Larry Lewis and Marlow Bork playing boleros, son and Mexican folk songs. Ole!