Chef Patricio Sandoval of Mercadito (108 W. Kinzie St) will teach guests how to enliven the barbeque with the chiles and spices of Mexico at his Best Mexican BBQ Cooking Demonstration on Tuesday, June 19 at 6:30 p.m. at Double A, located beneath Mercadito. The five-course meal with paired cocktails is $55, exclusive of tax and gratuity.In time for the July 4th grilling holiday, why not celebrate your freedom to grill with a trip to south of the border? Learn how to grill over seven proteins from crudo de callo de hacha of grilled diver scallops, grilled watermelon, pickle red onion and key-lime habanero broth to guajillo-arbol chile marinated skirt steak. Guests will also be able to put their skills to the test with a take-home gift of Chef Patricio’s mole-q sauce, his own hybrid of homemade BBQ sauce and traditional mole, as well as his spicy chicken rub of roasted chile morita, chile guajillo and chile de arbol.
The Best Mexican BBQ Cooking Demonstration will feature the following menu with paired cocktails:
Crudo de Callo de Hacha
Grilled diver scallops, grilled watermelon, pickled red onion, key-lime habanero broth
Spicy Summer Punch
Tequila, guajillo, citrus fruits, pomegranate, brown sugar, soda
BBQ Ribs
Grilled baby back ribs, Mexican Mole-q sauce
Black Sand
Tequila blanco, watermelon, mint, Mexican oregano, Pernod, agave
Taco de Pescado a la Talla
Adobo marinated red snapper, black bean hash, Mexican style cole slaw
Michelada
cerveza of choice, lime, salsa inglesa, secrets
Parrillada
Guajillo-arbol chile marinated skirt steak
Rib eye, rosemary butter
Adobo marinated chicken
Served with charred scallions, grilled cactus and corn
Missionary’s [Repo]sition
reposado tequila, rioja-pear syrup, almond-clove liqueur, lime juice
Fruta de Temporada
Assorted fruits, key lime, pico piquín
El Pirata
El Jimador blanco, pineapple, spices, chiles, cerveza
For more about Steaks see: CHICAGO’S BEST STEAKS & STEAKHOUSES
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