An intensely flavored dish where pork shank is marinated in a complex sauce of pineapple vinegar, cinnamon, guajillo peppers, cumin, avocado leaves, almonds, garlic, and oregano, then wrapped in banana leaves and slow-cooked for four hours. The banana leaf imparts subtle flavor and keeps the meat moist. The resulting pork is tender and deeply seasoned.
Tips from diners
The flavors are bold and the cooking is slow — this is comfort food refined.
A signature Tzuco dish that blends Mexican tradition with fine dining technique. The rib eye is aged for flavor concentration and tenderness, then charred in the wood oven for a smoky crust. The chipotle goat cheese fondue is rich and spicy, providing contrast to the beef. The roasted fingerling potatoes add earthiness. Reviewers note this dish exemplifies Gaytán's approach.
Tips from diners
This is the restaurant's best steak — tender, flavorful, and beautifully plated.
A fresh, vibrant course. The hamachi (yellowtail) is sliced thin and paired with a cactus-based aguachile that's electric in its brightness. The citrus acid gently cures the fish, and the green chiles provide heat. Reviewers describe it as 'pristine' and note it's a showcase for ingredient quality.
Tips from diners
Start the meal with this — it sets the tone for the quality and creativity of the kitchen.
Tender octopus is grilled until the exterior caramelizes while the interior stays tender. The puffed chicharron (fried pork skin) adds contrast in texture, and the smoky sauce ties it all together. Reviewers note the octopus is perfectly cooked — many restaurants overcook it and make it tough.
Tips from diners
The octopus is cooked perfectly — if you've had rubbery octopus elsewhere, try this.
Elopozole is traditional Mexican street food — a broth with epozote (a pungent herb), tomatillos, and chiles. Gaytán elevates it by topping it with delicately seared scallops. The scallops' sweetness plays against the herbal, slightly bitter epozote. This dish represents Gaytán's mission: honoring Mexican tradition while elevating presentation and ingredients.
Tips from diners
This is the dish that tells Gaytán's personal story — his mother's recipe reimagined.
Tzuco, named after Chef Carlos Gaytán's hometown in Mexico, is a celebration of Mexican cuisine through the lens of French culinary training. Located in River North, it earned its first Michelin star and has held two stars as of 2025. The restaurant combines authentic Mexican flavors with refined presentation, offering dishes like dry-aged rib eye with black mole and traditional fish preparations refined by modern technique.
Reservations book 3-4 weeks in advance. The restaurant is small and popular, so plan ahead.
Request a table with kitchen view — watching the wood-fire grill and plating is part of the experience.
Mention special occasions when booking — the restaurant celebrates with thoughtful touches.
Sunday brunch is available with a different menu — call to confirm hours and menu.
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