Mundial Cocina Mestiza - Chicago, IL

fresh huauzontles, asiago, parmigiano-reggiano cheese, and arborio rice croquette, shaved boiled egg with pasilla sauce and white truffle oil

variety of three corn masa pockets stuffed with oaxaca cheese, cuitlacoche, squash blossom, chorizo & potato, microgreens, and guajillo arbol cream sauce

chipotle pepper hummus infused with mexican spices, topped with fresh pears, chayote, mint yogurt compote and balsamic reduction with crispy pita chips

smoked atlantic salmon, goat cheese, spinach, and yellow peppers empanadas with cucumber -mango & oregano relish and cilantro-lime cream sauce

cajun spice fried calamari with roasted red peppers, garlic chips, shallots, gandules, capers and jalapeno aioli

strips of hanger steak simmered in red wine, mire poix, green peppers served over sweet plantains topped with pico de gallo, queso fresco and chipotle mayonnaise

wild mushrooms saute with fresh nopales spinach, carrots, lima beans, garlic, and chile de arbol

whitefish, shrimp, octopus, mango, red onions, pico de gallo, grapefruit, and orange in an oregano & carrot escabeche

oven roasted golden beets over a bed of baby spinach, manchego cheese, walnuts, dry cherries, red onions, poached pears tossed with tamarind vinaigrette

mesclun, roasted fresh corn, mango, jicama, black beans, red peppers, tomatoes, tortilla totopos, and honey-cilantro vinaigrette

layers of huitlacoche, squash blossom, wild mushrooms, baby spinach, black beans, nopales, fresh corn, oaxaca cheese, crispy tortilla and artichoke molcajete sauce baked to order

spinach ravioli, acorn squash, portabello caps, asparagus and parmigiano-regiano tossed in vodka roasted red pepper bechamel

black bean tamal with baby carrots, celery root, yellow squash, creme fraiche, pico de gallo, and queso fresco smothered in green mole verde queretano

pan seared scallops, corn lobster puree, scallions, with green apples, jicama-avocado salad and citrus whole grain mustard sauce

grilled shrimp with romeritos, shallots, asparagus, roasted red peppers, and bacon swiss chard fried rice

todays catch of the day (please ask server for details)

roasted poblano pepper stuffed with pork in adobo, pine nuts, yucca, pineapple, and sweet peppers with a jackfruit-fried plantain salad, and yellow plum reduction

pan seared chicken breast with green beans, baby carrots, scallions, asparagus, roasted red potatoes, gandules, and jamaican style curry

new zealand rack of lamb, fried green tomatoes, dried figs, baby carrots, fresh corn arepa and mole amarillo

pork shank braised in red wine-chipotle infusion with grilled poblano polenta cake, fried okra, and crispy malanga strings

angus outerskirt steak with saute corn, black beans, potatoes, and poblano strips, grilled tomato, knob onions, enchilada de mole sinaloense and salsa azteca

with poblano strips

orange and mandarin segments in lemon butter sauce topped with orange zest doused with cognac and lemon gelato.

puff pastry stuffed with quince, apples, ricotta, almonds, and mexican cinnamon, finished with mango paste & blackberry cream sauce.

pina colada cheesecake with tequila, coconut flakes, pineapple, and tropical fruit glaze on oreo cookie crust

mexican style creme brulee infused with chefs choice of fresh fruits and mexican wedding cookies

orange and mandarin segments in lemon butter sauce topped with orange zest doused with cognac and lemon gelato.

puff pastry stuffed with quince, apples, ricotta, almonds, and mexican cinnamon, finished with mango paste & blackberry cream sauce

pina colada cheesecake with tequila, coconut flakes, pineapple, and tropical fruit glaze on oreo cookie crust

mexican style creme brulee infused with chefs choice of fresh fruits and mexican wedding cookies