2012 Mexique - Restaurant Week

Chicago Restaurant Week 2012

$33 Prix Fixe Dinner Menu

February 26, 2011

We chose to pair the meal with a Red Sangria (Mexique serves only Beer and Wine, no mixed drinks)

APPETIZERS

FRENCH ONION SOUP

French Onion and Roasted Poblano Soup, Gruyere Cheese and Croutons - Wonderful depth of flavor. a truly Mexican take on French onion soup. There wasn't really heat, but it was amazingly flavorful. Sue liked it better than Mark

TINGA DE POLLO

Tostaditas, Chipotle Shredded Chicken, Crème Fraîche and Cilantro - basically shredded chicken nachos, but so much more in the bite. Again wonderfully seasoned, not too spicy or smokey. Nice vinegar notes as well.

MAIN

ASADA

Grilled Flank Steak, Spinach, Asparagus, Roasted Red Peppers, Fingerling Potatoes and Goat Cheese Fondue - Cooked to a beautiful medium rare, nicely seasoned and the goat cheese fondue was fabulous!

PUERCO CON MOLE

Roasted Pork Tenderloin, Sweet Potato Puree, Haricot Verts And Mole Teloloapan - Pork was wonderfully seasoned and beautifully cooked and tender. The mole was very tasty and a little smokey. The sweet potato puree was a little baby food-like and a little on the sweet side, but when combined with the mole sauce it was quite nice with the pork.

DESSERT

ENCHILADA

Chocolate Ganache Stuffed Crepes with Ancho Chile Chocolate Sauce, Toasted Walnuts, Vanilla Bean Ice Cream - What's not to like with these ingredients? Didn't really get any Ancho Chile flavor on the sauce, but still extremely tasty.

APPLE TART

Caramelized Granny Smith Apples, Puff Pastry, Cajeta and Vanilla Bean Ice Cream - Again, what's not to like with these ingredients. Very typical but still tasty.