Join us at Chuck's, Wednesday night (4/30), 6:30 pm
Join us at Chuck's, Wednesday night (4/30), 6:30 pm
-
-
-
-
-
Join us at Chuck's, Wednesday night (4/30), 6:30 pm
-
Post #1 - April 26th, 2008, 9:52 amThe praises of Chuck's Cafe's Cinco de Mayo menu have been sung. My boys and I are on our own next Wednesday evening, so we decided to head down that way. We would be happy to meet up with any LTHers, please respond in the thread below so I'll know if I need to make a reservation. (That's a joke, I'm pretty sure they don't take reservations, but still, it'd be good to know.)
Cinco de Mayo menu
Chuck's
5557 W 79th St
Burbank, IL 60459
(708) 229-8700Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
-
-
Post #2 - April 26th, 2008, 4:09 pmHi,
I'd love to go, but I have a reservation at OTOM at 5 PM.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
-
-
-
Post #3 - April 26th, 2008, 8:51 pmWe just got home from dinner at Chuck's. I figured there was no better way to end Passover than with pork. I was right.
Enjoy! The specials tonight (at least the ones that were still left when we got there) looked fabulous.
Suzy" There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
- Frank Zappa
-
-
-
Post #4 - April 27th, 2008, 2:58 pmCathy2 wrote:Hi,
I'd love to go, but I have a reservation at OTOM at 5 PM.
Regards,
And Gleam, Beth, and I will be at Moto at 5:30, courtesy of a very generous 60th(!) birthday gift from my staff. Otherwise we'd join the Chuck's feed for sure.
-
-
Post #5 - April 27th, 2008, 7:18 pmWe went to Chuck's for breakfast today and the time butted up just against the start of lunch. We brought home a tamale sampler special they had going and it was excellent. Three tamales one with this delicious mushroom sauce, the other with a mole, and the other with a poblano cream sauce. I wish I payed attention to the menu listing better as to what everything else in them were.
They didn't last long enough for me to have taken better notes.One Mint Julep was the cause of it all.
-
-
Post #6 - April 28th, 2008, 11:43 amI have driven 30 miles round trip specifically for Chuck's poblano cream sauce at breakfast. It is outstanding! It is usually part of one of his egg dishes (I want to say Huevos Frontera, but I'm not sure now), but I ask for just a single sope with the cream sauce as a side dish, and get some potatoes with Cholula and some sausage.
I may be able to make the 30th, I'll check again that morning."Fried chicken should unify us, as opposed to tearing us apart. " - Bomani Jones
-
-
Post #7 - April 28th, 2008, 8:48 pmThey are very generous about letting you have a side of poblano cream sauce to go with their other breakfast dishes too. I think you're right it comes with the Huevos Frontera.
The smoked breakfast sausage had sold out by the time we arrived on Sunday. I settled with some links to dip in the poblano cream sauce instead.
One Mint Julep was the cause of it all.
-
-
Post #8 - April 30th, 2008, 3:08 pmAPPETIZERS
**Tamale Sampler— a fresh corn tamales with poblano cream sauce, a Oaxacan banana leaf wrapped pork tamale with mole, and my favorite, a fresh herb tamale (hoja santa) cooked like polenta and topped with a mole of wild Mushrooms. Wow I want this now!!!!!...$7.95
**Ancho Chile Relleno- an Ancho chile stuffed with a pork and lamb picadillo, then topped with a black bean sauce and served with fresh pico de gallo....$5.95
**Mochomos—crispy fried shreds of beef piled on fresh homemade guacamole with a rich chile guajillo sauce and warm tortillas for making tacos . . . $5.95
**Enchiladas Verduras—two roasted veggies (portabella mushrooms, zucchini, onions, poblano chiles, and corn)enchiladas rolled in a flour tortilla w/ Chihuahua cheese, then topped with a green mole sauce.. . . . $6.95
DINNER SPECIALS
**Barbacoa – slow smoked lamb barbacoa wrapped in maguey leaves ( the cactus used to make mezcal) with salsa borracha (an earthy salsa made with tequila and dark beer), tomato chipotle rice and charro beans. Muey Authentico!!. . . $11.50
**Ribs in Green Mole--smoked baby back ribs finished in a green mole sauce, served with rice and refried beans. . . $8.95
Fresh Catch--- Tilapia- check menu for options
SALAD SPECIALS
**Ensalada De Panuchos—Crisp romaine lettuce tossed in a red wine vinaigrette and then topped with a black bean stuffed sope w/ shredded chicken, tomato, sour cream and a light chile sauce. . .$8.95
DESSERTS
Cobbler of the Day- Mixed Berry-our homemade cobbler dough on top of sweet berry filling ...$5.95
Turtle Cheesecake—– Creamy cheesecake covered with caramel, chocolate and nuts. . . $5.50
SOUPS
cup bowl pint
**Seafood Gumbo $3.50 $4.50 $5.50
Brunswick Stew $2.75 $3.75 $4.75
**Chuck's Bowl of Red (mexican Chili) $2.75 $3.75 $4.75
**Cream of Chicken Rice $2.75 $3.75 $4.75
Chicken Noodle $2.75 $3.75 $4.75
Wild Mushroom Tortilla (limited) $3.00 $4.00 $5.00
Sopa de Plantano(cream plantains-bananas) $3.00 $4.00 $5.00
Note poblano cream sauce at top...
I can't eat all this by myself. Last chance, see us there 6:30ish....Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
-
-
Post #9 - April 30th, 2008, 3:38 pmUnfortunately, I won't be getting out of downtown until at least 7:30pm tonight. Have a great meal!"Fried chicken should unify us, as opposed to tearing us apart. " - Bomani Jones
-
-
Post #10 - April 30th, 2008, 10:05 pmDamn. Just think about it, if some fancy downtown place with a stark one-word name (Snarl or Verge or Larva) announced a completely different menu of authentic Mexican specials every night for the entire month leading up to Cinco de Mayo, imported moles and whatnot, the foodie press would be all over it, the foodie hordes would be competing to get in, the foodie world would be a-twitter. It happens at Chuck's in Burbank and... not even LTHForum turns out for it in numbers? Damn. Okay, I know some folks were booked for tonight at Moto or Otom, but not everybody was. If you're serious about innovative, authentic, serious food in this town, I don't see how you can not make a point of trekking to Chuck's at some point in the remaining few days.
We ordered two things off the Cinco de Mayo menu, and one miss, one hit, but hey, when the cost between the two of them is under $20 you can experiment. The miss, and that's just a personal taste matter, was lamb barbacoa. Too-heavy lamb flavor for me, salsa didn't seem entirely special, borracho beans were okay but I had better recently at Los Nopales.
Oh, but the hit, man oh man, the hit... three tamales, one a corn tamale with poblano cream and cheese, heavenly, devoured happily by all three of us, another exceptional one a bright green herbal tamale (that sounds vaguely filthy now that I type it), with what was said to be a wild mushroom mole on top, though I couldn't really tell it from the mole on the third, pork tamale. Best tamales I've had... ever... or close, anyway.
A few more days. An exceptional event. There really ought to be at least half a dozen more posts on the subject before it's over. Really, what else is there to do between now and Monday?Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
-
-
Post #11 - May 1st, 2008, 9:18 amMike,
Those were the tamales that I took home the other day. They were scarfed up in minutes and I'd have to agree. Some of the best tamales that I can remember having. I hope other people will get a chance to try them while the specials are on.One Mint Julep was the cause of it all.
