River North’s Moe’s Cantina is looking to expand its breadth in terms of regional Mexican cookery, and it’s doing so in part via a new dining series focused around guest chefs. Dubbed the “Visiting Chef Series,” the monthly occurrence features a different guest chef from throughout the continent to curate weekly signature dishes and augment the regular menu with special prix fixe options.
The first of Moe’s guest chefs is Jorge Guadiana from Monterrey, NL, Mexico. Formerly the chef of Monterrey’s Little Wine Bistro, Guadiana has gone on to start his own private dining company geared towards corporate and VIP clients. In line with Moe’s Cantina, his culinary style skews towards Northern Mexican fare, heavy on spices, herbs, and roasted and grilled ingredients.
By fusing his Jewish heritage with his Northern Mexican influence, guests can be assured their dining experience at Moe’s this October will be quite unique. Throughout October, some of the dishes guests can expect from Guadiana include tamales norteños in green sauce with sous-vide egg yolk; Mexican baklava with housemade caramelized condensed milk; chicharron tortilla sandwich; trio of corn tostadas stuffed with crab and avocado mousse; caramel pie with caramel ice cream and berries; and baked, roasted baby goat marinated with guajillo, garlic, and lard.
155 W. Kinzie Street, Chicago