Chef Carlos Gaytan arrived in Chicago in early 1991, quickly working his way up from pantry cook to line cook at Sheraton North Shore Hotel. After earning a position as Chef Garde Manger, Carlos discovered his creative ability to carve on ice, fruit and vegetables, winning several awards for his talent.

In 1996, Carlos earned a position as Chef Garde Manger at the Union League Club of Chicago, ranked as the best private club in the nation. In April of 2004 Carlos became the Chef de Cuisine at Bistrot Margot where he worked with renowned French Chef Dominique Tougne and participated in such events as the Confrerie de la Chaide de Rotisseurs, the Moet and Chandon Brunch and the Annual Flora Springs Dinner Auction in Napa Valley.

In May of 2008, Carlos opened his own restaurant -- Mexique on Chicago Avenue in Chicago. With great creativity, love, and dedication he applies his knowledge of French cooking techniques and ingredients to his roots of traditional Mexican cuisine, creating a revolution of Mexican gastronomy.

Mexique has received much recognition since its opening, including one of Chicago magazine’s top new restaurants of 2009, best restaurant of 2010 and received its first star in the Michelin Guide in 2013.Most recently Carlos was awarded “Chef of the Year 2011,” by the American Culinary Federation.

Michelin Guide



The MICHELIN Guide is much more than a directory of restaurants and hotels. Michelin Inspectors analyze restaurants and hotels throughout the year under a clandestine cloak. Their anonymity is fundamental to the inspection process that has been refined over more than 100 years. The limited number of restaurants chosen for the MICHELIN Guides are all highly recommended, but earning a star is seen as one of the highest honors in the industry.

The professional inspectors anonymously visit restaurants and hotels to ensure they do not receive any preferential treatment while they identify high-quality establishments across a broad range of budgets and styles. Evaluations involve repeated test meals or overnight stays to assess quality and reliability of the experience. Our obsession with quality and reliability make the MICHELIN Guide the best source for recommendations.

Mexique Restaurant, was recognized in 2013 with a Michelin star, a distinction that has led to greater acceptance of the restaurant by the diners.


The star symbols judge only what’s on the plate, meaning the quality of products, the mastering of flavors, mastering of cooking, personality of the cuisine, value for the money and the consistency of what the restaurant offers to its customers both throughout the menu and the year.

One star indicates a very good restaurant in its category, offering cuisine prepared to a consistently high standard. A good place to stop on your journey.

Two stars denote excellent cuisine, skillfully and carefully crafted dishes of outstanding quality. Worth a detour.

Three stars reward exceptional cuisine where diners eat extremely well, often superbly. Distinctive dishes are precisely executed, using superlative ingredients. Worth a special journey.

Along with the rating of stars, the MICHELIN Guide provides a written description of each locale with a variety of symbols to give further insight into an establishment. Ambiance, specialties, and wine are just a few of the factors. Comfort is also rated by 1 to 5 forks and spoons for a restaurant and 1 to 5 pavilions for a hotel.

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