Reviewing Tzuco: Regional Mexican cuisine with a modern twist in Chicago.

After moving to a new Chicago neighborhood this year, some of my old favorite eateries are now train or Uber rides away from my new stomping grounds. Because of this, I am constantly looking for new food and dining recommendations, and I’ve curated a long list of “must-tries” in the area. After hearing multiple raving reviews about Michelin-starred Chef Carlos Gaytán’s restaurant, Tzuco (named after a municipality in his hometown of Guerrero, Mexico), I knew it would have to be at the top of my list.  

When you walk into Tzuco, you will immediately be impressed by the high ceilings and extensive Southwestern decor. Tzuco balances a mix of rustic and modern throughout the establishment; from the display cases of cacti and other

desert plants in the front to the open-concept washing rooms in the back, each design and piece of decor feels intentional and historic.  

As we perused the food menu, it was difficult deciding which dish to get. Many of the options provide a twist on comfort classics you’d expect on a traditional brunch menu. For example, they offer a “Duck Waffle,” subbing the traditional fried chicken for duck carnitas (spoiler alert: it’s delicious). Our table opted to split an order of the guacamole and French toast as an appetizer. While the guacamole was standard fare, the French toast was easily one of the best breakfast dishes I’ve ever had. The bread was airy and spongy and had a sweet, orange flavor — something that you don’t often see in French toast. The dish was topped with edible flowers, fresh berries, and a scoop of Mexican ice cream.  

For our main courses, we selected the Duck Waffle, the chilaquiles, and two orders of the carne asada huarache. The Duck Waffle came with a Belgian waffle topped with rosemary and a chipotle and hibiscus glaze, a piece of their duck leg carnitas, and a side of sweet potato purée and poached egg. This dish was elegant and unique, with each flavor pairing together seamlessly. Specifically, the rosemary and sweet potato were a perfect complement to the duck carnitas — and who doesn’t appreciate a well-poached egg? The chilaquiles came with standard ingredients: tortilla chips, flank steak, sour cream, fried eggs, and a housemade salsa verde. The steak was cooked medium rare and the salsa verde had a delightful spice to it, which tied the meal together. The last item, the carne asada huarache, was ordered by two people in our group, and it did not disappoint. Served flatbread style on corn masa, the dish

came with flank steak, black beans, sautéed spinach, goat cheese fondue, and caramelized onions, as well as two fried eggs on the side. This meal was savory and very filling, each bite containing a mix of all the various ingredients and flavors.  

If it were up to me, I’d spend every weekend brunch at Tzuco. From the unique decor to the well-curated, diverse menu, Tzuco offers something for everyone in your group. While on the pricier side, Tzuco also offers an impressive dinner selection with the same flair and fusion as the brunch dishes. If available, make sure you get patio seating in the spring or summer — there’s nothing better than a delicious bite and a beautiful view. I’d encourage anyone looking for a new brunch experience to try Tzuco anytime