Chef Carlos Gaytan Presents 
MODERN FLAVORS OF MEXICO

Dear friends of MEXIQUE, 

Since I opened my restaurant in 2008 my goal has been to elevate Mexican cuisine in Chicago through my vision and passion for cooking. In recent years I have had the opportunity to travel to my native country of Mexico and have met some amazing chefs that I greatly admire. As I continue to promote the cuisine of Mexico I have planned several dinners in the coming months at MEXIQUE with the goal of bringing these chefs to cook right here in Chicago! I am excited to showcase the wonderful ingredients and cuisine of my country as well as the best and most talented chefs Mexico has to offer.
 
CHEF PABLO SALAS
Restaurante Amaranta
Toluca, Mexico
 
Chef Pablo Salas is a faithful promoter of Estado de Mexico's Gastronomy. He designs each dish from the ingredients he finds at the local markets in the different municipalities and with committed small producers, considering the flavors in the Mexiquense's palates ("Mexiquense", people from the Estado de Mexico) and new recipes achieved with traditional and modern techniques. Pablo is precise in technique and seasoning and refuses to negotiate the quality of his ingredients.
 
MAY 18 @ 7pm (one seating only)
MAY 19 - Reservations available for dinner between 5 and 9:30
 
$100 per person (excluding tax and gratuity)
Wine pairings for $50 per person.
 
CHEF MEI LIN
Top Chef Season 12
Winner
 

Chef Mei Lin is the third female to win in Top Chef series history. She grew up working alongside her father at their family-owned and operated restaurant outside Detroit, where she learned the fundamentals of being a well-rounded cook and running a restaurant. 

 

 

CHEF KATSUJI TANABE

Top Chef Season 12
Contestant
 

Chef Katsuji Tanabe was one of 16 contestants on the season 12 of Top Chef. He was born and raised in the heart of Mexico, son of a Japanese father and a Mexican mother. He has worked inside LA's most acclaimed kitchens, from the four-star Bastide Restaurant to Beverly Hills' Mastro's Steakhouse.

 
JUNE 11 & 12- Reservations available for dinner between 5 and 10:30
 
$140 per person (excluding tax and gratuity)
Wine pairings for $60 per person.
CHEF ROBERTO ALCOCER
Malva Cocina de Baja California
Baja California, Mexico
 
Chef Roberto Alcocer is the Executive Chef and Owner of Malva Cocina de Baja California in the city of Ensenada. He is passionate about his profession and has a clear philosophy regarding his discipline. His desire to transmit, study and dominate recipes and different cooking techniques has allowed him to understand and be able to put on the table ancestral recipes as well as new techniques.
 
JUNE 22 @ 7pm (one seating only)

JUNE 23- Reservations available for dinner between 5 & 9:30

 
$100 per person (excluding tax and gratuity)
Wine pairings for $50 per person.
CHEF FRANCISCO RUANO
Restaurante Alcalde 
Guadalajara, Mexico

 

Chef Francisco Ruano loves  the flavors of traditional Mexican cuisine. After finishing his studies in Guadalajara he moved to Puerto Vallarta and worked with Thierry Blouet, owner of Cafe des Artistes. One year later he embarked as a cook on a cruise that made trips to Alaska and the Caribbean. His experience in European kitchens decisively influenced his philosophy of cooking and the methods used.

 
JULY 12- Reservations available for dinner between 5 and 8:30
JULY 13 @ 7pm (one seating only)
 
$100 per person (excluding tax and gratuity)
Wine pairings for $50 per person.
 
CHEF JORGE VALLEJO
Restaurante Quintonil
Polanco, Mexico
 

Jorge Vallejo effortlessly combines indigenous ingredients with exciting cooking techniques to create a seamless elevation of Mexican cuisine. After graduating from the Centro Culinario Ambrosía in Mexico City, Chef Jorge Vallejo took his culinary talent to sea as a chef on the Princess Cruise Line with routes through the Caribbean, Atlantic and Baltic. In 2010 he became executive chef of Restaurant Diana in the Hotel St. Regis in Mexico City. After a brief stint in the kitchens of world famous Noma in Copenhagen, he returned to Mexico and opened Quintonil, his own restaurant with his wife.

 
SEPTEMBER 25 & 26- Reservations available for dinner between 5 and 10:30
 
$100 per person (excluding tax and gratuity)
Wine pairings for $50 per person.