Forgot your password?
cancel
Create Account
Please enter your email address and copy the text below:
My Account
View all restaurants with online ordering
2005 W Division St Chicago, IL 60622
(A link to this page will be included in your email)
A combination of all three different types of cazuelas
With romaine hearts and watercress, cucumber, pumpkin seed vinaigrette and fresco cheese
Three grilled skewers; chicken in tamarind-chipotle salsa, flank steak in pasilla oaxaquena salsa, shrimp in ancho salsa with grilled fresh corn
Mini sandwiches with braised pork; basted in chile de arbol tomato salsa in brioche bread
Assortment of homemade salsas served with warm tortilla chips
"Little masa cups" with your choice of toppings
Earthenware casserole of wood oven roasted chicken, mushrooms, and creamy poblano salsa
Wood-oven smoked chicken tamales wrapped in a corn husk, basted in mole amarillo, sour cream and fresco cheese
With red peppers, olives, jalapenos and avocado
Homemade chorizo, zucchini, asadero and chipotle salsa
Stuffed with shrimp and potato, marito-tomato salsa with cabbage, avocado and queso
With classic mexican cocktail sauce, avocado and pico di gallo
Crispy wheat tortilla with black bean puree, mole amarillo, smoked chicken, cheese, avocado, sour cream, watercress (for two)
Pinto bean-guajillo soup with diced avocado, sour cream, panela cheese and crispy tortilla strips
Marinated in blood orange juice with jicama, onion and avocado
Adobo's famous guacamole, served with crispy tortilla chips
Earthenware casserole of baked panela cheese, rajas, corn and ranchera salsa
Corn masa pastries stuffed with cheese, corn and tomatillo salsa
Stuffed with huitalacoche, cheese, corn, tomatillo guacamole and ancho salsa
A selection of all three ceviches
Wood-oven roasted pork tenderloin served in manachamanteles mole, with garlicky spinach and chipotle mashed sweet potatoes
Wood-oven roasted adobo rub marinated flat iron steak, budin azteca, zucchini fideo, and ancho creamy salsa
Wood oven roasted tilapia marinated in adobo with mushroom guajillo escabeche and crispy poblano rice cake
Wood-oven roasted half chicken glazed with chipotle tamarind salsa, tomatillo guacamole, molcajete salsa and charro beans
Cilantro-marinated skirt steak layered with tomatillo guacamole, tomatoes, pasilla oaxauquena salsa, tortilla strips & frijoles puercos
Chopped romaine, bacon, onion, tomato, corn, black beans and cilantro dressing
Wood oven roasted butternut squash, corn and mushrooms in a creamy tomatillo salsa, black beans, sour cream and queso fresco
Baja California style fish tacos of negra modelo battered tilapia; creamy chipotle salsa, cabbage, pico de gallo and Mexican rice
Grilled yuatan-style pork chop with black beans, pickled purple onions, chiltomate salsa & avocado
Steak with chile morita salsa, grilled onions, green and red peppers, puerco beans and mexican rice
Chicken breast filled with asadero cheese and huitlacoche creamy poblano salsa and Mexian rice
Chipotle marinated shrimp in red pipian, fresh corn tamal and green bean sofrito
Basted in mole coloradito with sour cream, cheese, onion, radishes and refried beans
Fire roasted chile poblano stuffed with three cheeses, black beans, and ranchera salsa
Spaghetti squash, vegetable stuffed crispy potato, pineapple and beet salad, black bean and goat cheese tamal
Mexican chocolate, coconut and strawberry
Vanilla bean flan with caramel sauce and strawberries
Cinnamon sugar dusted churros with warm ancho chocolate dipping sauce
Crispy plantains with abuelita chocolate, coconut and strawberry ice creams, cajeta, chocolate sauce, roasted pecans
With vanilla bean ice cream, dried cherries and chocolate sauce
Three milk soaked pecan sponge cake in a phyllo cup with coconut caramel mousse and canela infused strawberries
Featuring chef's selection of desserts
