Tzuco Menu
Located in Chicago, Tzuco offers a unique French-Mexican fusion dining experience with a trendy, upscale ambiance. Customers rave about the octopus and salad, highlighting bold flavors and innovative combinations. The menu features dishes like tuna ceviche, tlacoyo, and barbacoa, each showcasing Chef Carlos Gaytán's culinary expertise in blending Mexican and French cuisines. Service is top-notch, with servers like Lauren providing detailed menu suggestions for a truly exceptional dining experience. The Maíz dessert and corn ice cream are standouts, offering a mix of sweet and savory flavors. Overall, Tzuco impresses with its attention to detail, cultural fusion in dishes, and exceptional service, making it a must-visit destination for those seeking a memorable culinary journey.
PRIMERO
GUACAMOLE
Creamy avocado, pico de gallo, lime juice, Huitzuco cheese, and tortilla chips.
CAESAR SALAD
Baby romaine, roasted poblano dressing, oven-roasted tomatoes, avocado, sunflowers seeds, and queso de cincho.
PAPAS ZAMORANAS
Fingerling potatoes, salsa macha, lime juice, charred avocado, and mint jocoque
ROASTED BEETS
Amaranth-crusted baby red beets, pickled yellow beets, mole rosa, Candie hibiscus flowers, and rabiola goat cheese.
TETELA
Corn tetela stuffed with chicken tinga, sour cream, creamy chipotle and queso fresco.
TLACOYO
Blue corn masa, black bean purée, haricots verts, salsa cruda, sour cream, and queso fresco.
MUSHROOM CAZUELA
Oysters, shiitake, cremini mushrooms, salsa macha, goat cheese, and tortillas.
PESCADILLA
Stuffed squid ink tortilla, fish fillet, tomato, onion, garlic, fresh thyme, and avocado salsa.
TUNA CEVICHE
Ahi tuna, grilled tomatillo aguachile, cucumber, red, onions, avocado, and choclo.
SHRIMP AGUACHILE
Raw shrimp, cucumber, red onions, avocado, cilantro, chiles toreados, lime juice, and tostaditas.
MEJILLONES
P.E.I. Mussels, saffron beurre blanc, dried chorizo, pickled jalapeño, and homemade sourdough bread.
PULPO ENAMORADO
Guajillo roasted octopus, salsa macha, pickled carrot, pea, potato, and tunnato aioli.
FRENCH ONION SOUP
A traditional French onion soup with a Mexican twist, poblano peppers, Gruyère cheese, and crostini.
STEAK TARTARE
NY Angus, pickled jalapeños, cilantro, capers, guacamole, chipotle aioli, poached egg, and black brioche.
COCHINITA PIBIL
Guerrero-style pork shank, black bean purée, pickled red onion, and habanero salsa. Served with tortillas.
BARBACOA
Braised lamb neck barbacoa, mint jocoque, pinto bean purée, sweet pickled vegetables, served with tortillas.
TZUCO BURGER
Beef sirloin, bun, oven-roasted tomatoes, Gruyère cheese, pickled yellow beet, serrano peppers, black truffle sauce, and black truffle aioli.
CHILE RELLENO
Stuffed poblano pepper, ratatouille, roasted squash spaghetti, tomato fondue, and panela cheese.
PESCADO A LA VERACRUZANA
Branzino filet, Veracruz tomato, green olives salsa, green rice, and tostones. Served with tortillas.
A LA TALLA
Whole red snapper baked in stone oven, guajillo aioli, red fideos, green tomatillo salsa, crispy enfrijoladas, and avocado. Served with tortillas. - Serves two
SEGUNDO
EXTRAS
BROCCOLINI
Roasted broccolini, black truffle sauce, and toasted almonds.
POMMES FRITES
Pommes frites, Parmesan cheese, and garlic butter.
ESQUITES
Sweet corn esquites, epazote aioli chili piquín powder, and lime juice.
GUANÁBANA
Tapioca infused with citrus, guanábana sorbet, avocado foam.
AGUACATE
Tapioca infused with citrus, guanábana sorbet, avocado foam.
MAÍZ Y AZAFRÁN
Sweet cornbread, caramel popcorns, honey toffee, saffron ice cream, cajeta ahumada.
ARROZ CON LECHE
Rice pudding, toasted white chocolate, Rice Krispies, pink peppercorn ice cream.
GIANDUJA
Hazelnut sponge cake, chocolate, salted caramel ice cream.
TO FINISH
PARA LA MESA
GUACAMOLE
Creamy avocado, pico de gallo, lime juice, Huitzuco cheese, and tortilla chips
STEAK TARTARE
NY Angus, pickled jalapeños, cilantro, capers, guacamole, chipotle aioli, poached egg, and sourdough bread.
ACAPULCO STYLE SHRIMP CEVICHE
Shrimp, avocado, pico de gallo, Clamato, orange juice, and cilantro.
MUSHROOM CAZUELA
Oysters, shiitake, cremini mushrooms, salsa macha, goat cheese, and tortillas.
TZUCO SHAKSHUKA
Roasted red peppers, onions, garlic, herbs, crushed tomatoes, chile de árbol, baked eggs, jocoque, cured lemons, and pita bread.
AVOCADO FLATBREAD
Flatbread, ricotta cheese, basil, sliced avocado, cherry tomatoes, lump crab meat, chili oil, cured lemons, and chives.
TLAYUDA CECINA
Crispy corn tortilla, asiento, black beans, cecina, chorizo, quesillo, cilantro, avocado, creamy salsa verde, and salsa macha- Serves two
TLAYUDA PIBIL
Crispy blue-corn tortilla, asiento, black beans, Guerrero-style cochinita pibil, burnt habanero oil pickled red onions, and cilantro. Crispy blue-corn tortilla, asiento, black beans, Guerrero-style cochinita pibil, burnt habanero oil pickled red onions, and cilantro.
CARNE ASADA HUARACHE
Oval-shaped corn masa, flank steak, black beans, sautéed spinach, goat cheese fondue, caramelized onion, fried eggs.
SHRIMP HUARACHE
Oval-shaped corn masa, shrimp, fennel, nopales, black beans, guajillo salsa, and avocado.
MASA
PRINCIPALES
CHILAQUILES
Tortilla chips, flank steak, salsa verde, and sour cream.
TZUCO BURGER
Beef sirloin, bun, oven-roasted tomatoes, Gruyère cheese, pickled yellow beet, serrano peppers, black truffle sauce, and black truffle aioli.
PASTA BIRRIA
Pasta served with traditional lamb birria, tomato fondue, oven-roasted tomatoes, and Reggiano cheese.
LOBSTER TACO
Flour tortilla, quesillo, corn, pico de gallo, pickled cabbage, peanut/chipotle aioli.
PULPO TACO
Roasted octopus tacos, guajillo chili pepper sauce, avocado, pickled red onions, and chicharrón.
PAPADZUL CREPE
Zucchini, onion, tomato, scrambled eggs, goat cheese, and pumpkin seed salsa.
CHORIZO CREPE
Mexican chorizo, Chihuahua cheese, scrambled eggs, pico de gallo, and creamy chipotle.
QUICHE
Asparagus, egg custard, cherry tomatoes, goat cheese, herbs, and arugula salad.
CHICKEN WAFFLE
Belgian waffle, fried chicken, braised leeks, and maple syrup.
DUCK WAFFLE
Belgian waffle, duck leg carnitas, chipotle & hibiscus glaze, rosemary, sweet potato purée, and poached egg.
FRENCH TOAST
Orange infused sweet sponge bread, lemon and orange glaze, pink pepper corn ice cream, and fresh berries.
BLUEBERRY PIE
Blueberry pie, cream cheese, lemon, blueberry compote, and fresh berries.
TRES LECHES
Horchata Tres leches, vainilla créame, and fresh berries
POSTRES
ENTRADA
TORTITAS DE CAMARÓN
Shrimp and lemongrass cake, tomato and guajillo salsa, rice chicharron, and cactus relish.
QUAIL
Stuffed quail with homemade chorizo, dates, and pickled jalapenos, egg wash huauzontles, tomato and roasted red pepper sauce, and greens.
PESCADO EN MOLE VERDE
Fish of the day, nejo tamale, creamy zucchini, mole verde, and pickled red onion.
