Tzuco

In Tzuco's refreshing ceviche verde, for example, you can almost taste the pure, cold Pacific Ocean in pearlescent slivers of hamachi, which are paired with three variations of cactus, a plant that thrives in the harshest environments. The prickly flora is cured, iced, and juiced with mint, lime, and a smidgeon of serrano chile. The elements, when combined, sing of Mexico's diverse bounty.

Carlos Gaytán was born in Huitzuco, a small town in Guerrero, Mexico in 1970. At the age of 20, he headed to Chicago, Illinois looking for a life change, unaware that his gastronomy and his mother’s special gusto would play a crucial role in his future.His career began at the Sheraton North Shore Hotel as a dishwasher. Through hard work and training, he scaled up, and worked in various restaurants until he opened Mexique, a French-Mexican restaurant.

He went on to become the first Mexican Chef to receive a Michelin star in 2013 and 2014.Today, Chef Carlos Gaytán wants to present the best of Mexico through his own vision, as infused with the French haute cuisine techniques he acquired during his practice. Tzuco—from Huitzuco—is a new restaurant located in The Gold Coast of Chicago. Tzuco tells the story of Carlos Gaytán’s life throughout a myriad of culinary creations in a unique and poetic space.

Google Rating: 4.5/5.0

Address: 720 N State StChicago60654

Contact: 312-374-8995

Website: www.tzuco.com